Lemon Rice Salad

Lemon Rice Salad
Photo by Mark Thomas


  • ¼ cup minced shallots or scallions (white and green parts)
  • 1 cup basmati or jasmine rice, well rinsed
  • ½ cup diced red bell pepper
  • 2 Tbs. olive oil
  • 2 cups rich vegetable or chicken stock
  • 1/3 cup lightly toasted pine nuts, pepitas, or chopped cashews
  • 1/3 cup roughly chopped cilantro, basil, mint, or a mix
  • + 4 more ingredients
    • 1 tsp. finely minced garlic
    • 2-½ Tbs. fresh lemon juice
    • ½ cup finely diced red onion, rinsed in cold water
    • 1 tsp. grated lemon zest

In a deep saucepan over moderate heat, sauté the shallots in 1 Tbs. of the olive oil until soft but not brown. Add the rice and continue to sauté for 2 to 3 minutes longer, stirring regularly. Add the stock and bring to a boil. Reduce the heat to a simmer, cover, and continue to cook until all th...

View full recipe at Fine Cooking


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