Lemon Rice Salad

Total Time: 34 mins Preparation Time: 20 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 1/4 cup minced shallots or 1/4 cup green onion
• 2 tablespoons olive oil (divided)
• 1 cup basmati rice or 1 cup jasmine rice, well rinsed
• 2 cups vegetable broth or 2 cups chicken broth
• 1 teaspoon grated lemon zest
• 2 1/2 tablespoons fresh lemon juice
• 1/3 cup roughly chopped fresh cilantro or 1/3 cup fresh basil or 1/3 cup mint or 1/3 cup a combination herbs
• 1 teaspoon finely diced garlic
• 1/2 cup diced red pepper
• 1/3 cup toasted chopped nuts (cashews, pine nuts or pecans)

Recipe

• 1 in deep saucepan over moderate heat, saute the shallots in in 1 tablespoon of the olive oil until soft but not brown. add the rice and continue to saute for 2-3 minutes longer, stirring regularly. add the broth and bring to boil. reduce heat to simmer, cover and continue to cook until all the broth is gone; apx. 14-16 minutes remove from heat and let stand, partically covered for 5 minutes gently fluff rice with fork and place in large bowl to cool completely.
• 2 add the zest, juice, herbs, garlic, onion, bell pepper, nuts and remaining olive oil to rice and gently combine. if not using immediately cover and refrigerate for up to 3 days.