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Herbed Rice Salad

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  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.
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