Rice salad


1 lb arbroio rice
3 tbsp white wine vinegar
1 tbsp fresh lemon juice
1/2 cup olive oil
1 lb cucumber, peeled, seeded, and chopped
3/4 cup fresh mint leaves, minced

Radishes (optional)
salt and pepper to taste

How to prepare

To a kettle of boiling, salted water, add the rice, stirring, return the water to a boil, stirring, and boil the rice for 10-12 min., Or until it is tender. Drain the rice in a large colander or sieve, rinse it under cold water until it is cooled, and drain it well. Transfer it to a large bowl. In a bowl whisk together the vinegar, lemon juice, and salt and pepper, add oil in a stream, whisking until the dressing is emulsified. To the rice add the dressing, the cucumber and the mint, toss the salad well, and serve it with radishes. The salad may be made several hours in advance and kept covered and chilled. Serves 6

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