Sunday, May 24, 2009
Lemony Herbed Rice Salad
I adapted this recipe from Viana La Place, adding a variety of fresh produce that was still warm from from Irwin's garden. It's a keeper -- light, fresh and full of flavor.
1 cup arborio rice
1/4 cup extra-virgin olive oil
juice of 1/2 large or 1 small lemon
1 cup tightly packed flat-leaf parsley leaves, coarsely chopped
1/4 cup chopped chives
1/3 cup chopped fresh dill
1 cup chopped cooked vegetables (we had leftover steamed asparagus and broccoli, so I used those -- but it could have been any variety of vegetables, really)
1/3 cup green olives, coarsely chopped (optional)
1 tablespoon capers, rinsed and drained
grated zest of 1 lemon
Salt and freshly ground pepper, to taste
Bring a large saucepan of salted water to a boil. Add the rice and simmer over moderate heat until just tender, about 14 minutes. Drain thoroughly.
In a large bowl, toss the rice with the olive oil and lemon juice. Stir in the fresh herbs and other ingredients and season with salt and pepper. Serve warm or at room temperature.