Lemon-Rice Salad

Recipe Ingredients

1/4 cup	15g / 0.5oz	Minced shallots or green onions
2 tablespoons	30ml	Olive oil
1 cup	160g / 5.6oz	Basmati or jasmine rice - well rinsed
2 cups	474ml	Rich vegetable, corn, or chicken stock
1 teaspoon	5ml	Grated lemon zest
2 1/2 tablespoons	37ml	Fresh lemon juice
1/4 cup	4g / 0.1oz	Roughly chopped cilantro, basil, mint,
		Or a combination
2 teaspoons	10ml	Finely minced garlic
1/2 cup	31g / 1.1oz	Finely diced red onion - rinsed in cold water
1/2 cup	73g / 2.6oz	Diced red bell or gypsy peppers
1/3 cup	78ml	Lightly toasted pinenuts, pepitas,
		Or chopped cashews - optional

Recipe Instructions

In a deep saucepan, over moderate heat, saute the shallots in one tablespoon olive oil until soft but not brown. Add the rice and continue to saute for 2 to 3 minutes longer, stirring regularly. Add the stock and bring to a boil. Reduce heat to a simmer and cover and continue to cook until all the liquid is absorbed (10 to 12 minutes). Off heat, allow rice to rest for 5 minutes then gently fluff with a fork and place in a large bowl to cool completely.

Add remaining ingredients, including remaining tablespoon of olive oil, to the rice and gently stir to combine. If not using immediately, cover and refrigerate for up to 3 days.

This recipe yields 8 servings.

Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9627 broadcast 07-25-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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