My F&W
quick save (...)

Herbed Rice Salad

  • FAST
  1. 1 1/2 cups long-grain rice
  2. Salt
  3. 2 tablespoons fresh lemon juice
  4. 1 1/2 tablespoons minced shallots
  5. 2 teaspoons Dijon mustard
  6. 1/4 cup extra-virgin olive oil
  7. Freshly ground pepper
  8. 1 medium seedless cucumber, peeled and cut into 1/4-inch dice
  9. 1 cup frozen petit peas, unthawed
  10. 3 tablespoons chopped frehsly flat-leaf parsley
  11. 1 1/2 tablespoons chopped fresh dill
  1. In a medium saucepan, combine the rice with 3 cups of water and 1 teaspoon of salt and bring to a boil over high heat. Cover the saucepan, reduce the heat to low and cook for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and transfer to a large rimmed baking sheet to cool completely.
  2. In a small bowl, combine the lemon juice, shallots and mustard. Whisk in the oil in a thin, stead stream. Season with salt and pepper.
  3. In a bowl, toss the rice with the cucumber, peas, parsley and dill. Just before serving, stir in the dressing; season with salt and pepper.
Make Ahead The rice and dressing can stand at room temperature for up to 3 hours.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.