Name: Rice Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: about 4 to 6 side dish serving
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

From Food Network Kitchens

On Tonight

Rice Salad

Categories: