Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

Lemon Rice Salad

马克·托马斯

Yield:Yields about 5 cups.

A fresh lemon-herb dressing pairs well with the nutty flavor of basmati rice. Cool and gently fluff the basmati before dressing to ensure a light salad.

Ingredients

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

Nutritional Information

  • Nutritional Sample Size per 1/2 cup
  • Calories (kcal) : 110
  • Fat Calories (kcal): 25
  • Fat (g): 3
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 0
  • Sodium (mg): 5
  • Carbohydrates (g): 19
  • Fiber (g): 1
  • 蛋白质(G):2

Preparation

  • 在一个深锅中,在中等热量中,将葱炒为1 tbs。橄榄油直至变软但不棕色。加入米饭,继续炒2至3分钟,定期搅拌。加入库存并煮沸。将热量减少到火煮,盖上盖子,然后继续煮熟,直到所有液体被吸收14至16分钟。从火上移开,并部分覆盖,持续5分钟。用叉子轻轻地将米饭轻轻张开,然后倒入一个大碗中以完全冷却。
  • 添加柠檬皮,juice, herbs, garlic, onion, bell pepper, nuts, and remaining 1 Tbs. of olive oil to the rice and gently stir to combine.

Make Ahead Tips

If not using immediately, cover and refrigerate for up to three days.

Reviews

Rate or Review

Reviews (3 reviews)

  • User avater
    khavasutra| 08/23/2011

    很好,很容易。我用绿色沙拉和烤泰国鸡胸肉做到了。我决定使用一些多余的大蒜,然后用葱炒。我使用了所有三种草药和松子。我绝对会再次做到这一点。只是表明简单有时会更好。

  • katsiegel| 08/08/2011

    My husband loved this salad. I paired it with a chicken satay wrap. Absolutly WONDERFUL!

  • kjf| 09/03/2010

    This is a wonderful summer salad or a side dish. I made it with basmati rice, added all three herbs (the mint is especially delicious) and used pine nuts. It was a hit for a summer buffet with everything served at room temperature. It is flavorful and refreshing. I'd make it again in a heartbeat.

Rate this Recipe

Write a Review

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.