Place the rice in a large serving bowl, breaking up any lumps with your fingers.
In a large heavy skillet, heat
Coarsely tear the basil or parsley leaves. In a small bowl, mix together the lime or lemon juice, vinegar, and the remaining
Pour the dressing over the salad. Turn to mix well. Sprinkle on the optional Japanese pepper or black pepper, then taste and adjust the seasonings if you wish. Serve at room temperature. The salad may be made up to 2 hours ahead and stored covered at room temperature; this gives the flavors time to blend.
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