Saturday, February 17, 2007

Basmati Rice Salad

Make ahead, allowing the flavors to meld. Serve as a side with roast chicken or roast meat.

2 cups brown or white basmati rice rinsed and allowed to dry
2 cups chicken broth, heated
2 cups water, heated
1 red onion, thinly sliced
2 Tbl extra virgin olive oil
1 green pepper, cut into 1/4 inch dice
1 red pepper, cut into 1/4 inch dice
1 cucumber, seeded and cut into quarters lengthwise and then into 1/4 inch slices
1 jalapeno pepper, finely diced
2" piece of ginger, minced
1 clove of garlic, minced
3 spring onions, thinly sliced
1/4 cup raisons
1/4 cup black olives
1/2 cup Feta cheese, crumbled
1/2 cup cilantro, chopped
1/2 cup Italian parsley, chopped
3 Tbl red wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste

Heat the 2 Tbl oil in a large sauce pan. When it is hot add the red onion slices and cook until soft. Add the rice and stir until the rice is just coated with a shine from the oil. Add the liquids and bring to a boil. When it reaches a boil, turn down the heat and cook slowly for about 20 to 30 minutes or until all the liquid is absorbed.

Place the cooked rice in a large bowl and add all the other ingredients except for the oil and vinegar. Make a vinaigrette by whisking the vinegar with the salt and pepper. Add the oil. Taste and adjust. Gently toss with the salad. Serve or refrigerate

No comments:

Post a Comment