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The Washington Post

Rice Salad With Sweet Herbs

Rice Salad With Sweet Herbs 6.000
Dec 1, 2010

Like a good potato salad, a good rice salad is a joy. Use long-grain white, basmati or arborio rice. More important than the variety is that the rice not be overcooked or mushy. The grains should be firm and separate. The best way to achieve that is to cook the rice as you would pasta, boiling it in lots of water rather than steaming it.


Servings: 6 - 8
Ingredients
  • 2 cups long-grain white rice, arborio rice or basmati rice
  • 1 medium shallot, finely chopped
  • Freshly squeezed juice from 1 lemon (2 or 3 tablespoons), or to taste
  • 1 tablespoon white wine vinegar
  • Salt
  • 1 teaspoon Dijon-style mustard
  • 1/4 cup olive oil
  • Freshly ground black pepper
  • 1 tablespoon each finely chopped parsley, chives, chervil, mint and dill

Directions

Bring 4 quarts of lightly salted water to a boil in a big pot over high heat. Add the rice and boil briskly for about 15 minutes, until the grains are slightly al dente. Drain the rice a colander, then spread it out on a baking sheet to cool.

Combine the shallot, lemon juice, vinegar and salt to taste in a medium bowl; let sit for about 10 minutes. Stir in the mustard until completely incorporated, then whisk in the oil.

When the rice is cool, transfer it to a wide salad bowl, fluff it up with your fingers, and season lightly with salt and pepper. Pour the vinaigrette over the rice and toss lightly.

Just before serving, chop the herbs. Sprinkle them over the rice and gently mix them in. Taste, and correct the seasonings, adding salt, lemon juice and oil as necessary.

Transfer to a serving bowl.

VARIATION: With the addition of chicken or shrimp, a few dressed tomatoes and cucumbers, and quartered, soft-center, hard-cooked eggs, this rice salad can become a summer main course.


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Recipe Source

Adapted from "Heart of the Artichoke and Other Kitchen Journeys," by David Tanis (Artisan, 2010).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 8): 150


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 55mg 2%

Total Carbohydrates: 21g 7%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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