Lemon Rice Salad

Name: Lemon Rice Salad
Ingredients: 2 teaspoons grated lemon zest; 2 cups Chicken Stock, Rich Vegetable Stock, or Corn Stock; 2 cups Chicken Stock, Rich Vegetable Stock, or Corn Stock; 2 cups Chicken Stock, Rich Vegetable Stock, or Corn Stock; ¼ cup coarsely chopped fresh herbs, such as cilantro, basil, or mint, or a combination; ¼ cup coarsely chopped fresh herbs, such as cilantro, basil, or mint, or a combination; ¼ cup coarsely chopped fresh herbs, such as cilantro, basil, or mint, or a combination; 3 tablespoons fresh lemon juice; 3 tablespoons olive oil; 1 cup basmati or jasmine rice, well rinsed; 1 cup basmati or jasmine rice, well rinsed; ¼ cup chopped shallots or green onions, white part only; ¼ cup chopped shallots or green onions, white part only; ½ cup finely diced red onion, rinsed in cold water; ½ cup finely diced red onion, rinsed in cold water; ¼ cup coarsely chopped fresh herbs, such as cilantro, basil, or mint, or a combination; 2 tablespoons minced poached garlic; ⅓ cup lightly toasted pine nuts, pepitas, or chopped cashews; ⅓ cup lightly toasted pine nuts, pepitas, or chopped cashews; ½ cup diced blanched red bell pepper; ⅓ cup lightly toasted pine nuts, pepitas, or chopped cashews

Preparation info

Makes about
6 cups

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a great salad on its own. I also like this as a topping for warm vegetable stews such as Okra, Peppers, and Beans with Lemon Rice Salad. You’ll note that the bell peppers in this recipe are briefly blanched. This means they are dropped into lightly salted simmering water for 30 seconds, then immediately drained. This brief exposure to heat sweetens the pepper and takes away its raw vegetal flavor.

Ingredients

Gluten-free

Ingredients

Method