🔥 Celebrate new books on our BBQ & Grilling shelf with 25% off ckbk membership 🔥
4–6
Medium
By Allison Day
Published 2021
This salad can be eaten warm, room temperature, or chilled, making it a bit of a seasonless recipe. Don’t be afraid to gild the lily with a poached egg, crumbling of feta, or dollop of hummus—I know I’m certainly not.
In a medium saucepan, bring rice and water to a boil, reduce to a simmer, cover, and cook for 45 minutes. Turn off heat and steam, covered, for 5 minutes.
Bring a large pot of water to a boil. Blanch rapini for 1–2 minutes. Drain and run very cold tap water over to halt
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe