Ingredients
- 1 1/2 cups converted long-grain rice
- 4 teaspoons kosher salt, divided
- 1/3 cup extra-virgin olive oil
- 1/2 cup plus 2 tablespoons minced parsley
- 1/4 cup plus 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon ground allspice
- 3 ripe plum tomatoes, halved lengthwise, seeds squeezed out, and finely diced
- 1 Kirby cucumber, peeled, seeded, and finely diced
- Freshly ground black pepper
- Hot sauce
Directions
Cook the rice according to package instructions with 2 teaspoons salt. Drain and rinse under cold running water until cold. Transfer to a large bowl.
In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice. Stir in the tomatoes and cucumber. Add the oil mixture to the rice and mix until well combined. Season with pepper and hot sauce to taste. Serve immediately or store in the refrigerator for up to 2 days.
- Copyright 2000 Television Food Network, G.P. All rights reserved.
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By mkrainin_3882817
Stevenson Ranch, CA
on September 07, 2007
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Really good recipe and easy to make. I know this will go over big for my brunch tomorrow.
By jagahnia_2103824
Mesa, AZ
on February 18, 2005
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This salad didn't rock my world. It wasn't as f;avorful as I had expected between the parsley and lemon juice. The recipe calls for WAY too much oil. All in all I would save the effort and just make plain rice. Not much difference other than presentation.
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