Rice Salad

Name: Rice Salad
Ingredients: 3 level tablespoons finely chopped mint, or 1 teaspoon dried crushed mint; 3 level tablespoons finely chopped parsley; Black olives and sliced cucumber, to garnish (optional); 1 level tablespoon finely chopped fresh chives; 6 tablespoons olive oil; 5–6 spring onions or 1 large mild onion, finely chopped; 375 g (12 oz) long-grain rice Salt; Juice of 1 lemon; Black pepper, and salt if necessary; Pinch of cayenne pepper (optional); 1 large cucumber, cubed, sprinkled with salt and allowed to drain for ½ hour; ½ hot dried chilli pepper, finely chopped; 2 firm tomatoes, chopped

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Ingredients

375 g (12 oz) long-grain rice Salt
2 firm tomatoes, chopped

Gluten-free
Vegan

Method

Cook the rice according to one of the recipes for plain rice, using oil instead of butter and salt to taste as directed. While it is still hot, add all the remaining ingredients and mix well.

This rather delicious salad can be garnished beautifully with black olives and pale green cucumber slices.