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Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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