Basmati Rice Salad

Simple cold salad that shouts summer.
8 servings
Shopping List

1 cup basmatic rice

1 small bunch fresh mint

1 bunch scallions

2 small, juicy lemons (or 1 large)

1/4 cup olive oil

1/2 cup frozen edamame or peas

Cook

1 cup basmatic rice

and spread the cooked rice on a large tray or jelly roll pan to cool. That will take about 10 minutes.

While the rice cooks, combine the following in a 2-quart (or larger) bowl:

  • grated zest of 2 small lemons
  • 2 TBL lemon juice
  • 3 TBL olive oil
  • 3 TBL finely chopped fresh mint leaves
  • 1/3 cup  chopped finely scallion greens (save the solid parts of the stems for something else)
  • 1/2 tsp salt

Place

  • 1/2 cup frozen edamame or peas

in a strainer and run under cold water until they are defrosted. Drain and add to dressing, along with the cooled rice. Mix everything well (with your hands if you don’t mind doing that) to break up the rice thoroughly. Taste and adjust seasonings to your preference.

You can serve this right away but I prefer to let it sit in the refrigerator for a bit before serving. It’s great made a day before serving.

Adapted from Simply Recipes

 

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