Rice Salad
Heather's recipe
Ingredients
- 1 1/2 cup rice (white long-grained is best)
- Handful green beans
- 10-15 whole almonds (or equivalent amount slivered)
- 4 mushrooms, sliced finely
- 4 scallions, chopped into 1/4 inch pieces
- 1 can chickpeas
- 2-3 stalks celery, sliced into small pieces
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 1 teaspoon paprika
- Pinch cayenne
- 1 teaspoon ground roasted cumin
- 1 tablespoon parsely, minced
- 1 teaspoon salt
- 2 teaspoons sugar
Directions
Cook rice with slightly less than 3 cups water. You want the rice to
be fairly dry, not gummy. Spread on a large cookie sheet or a big
pan to cool without clumping. Trim ends off green beans and blanch
until just tender. Cool. Cut beans into 1/2 inch lengths and then
cut these lengthwise into slivers. Sliver the almonds (this is
difficult) and toast in a dry skillet until light brown.
Mix lemon juice, oil, paprika, cayenne, cumin, parsely, salt and sugar
to form a dressing.
When the rice is cool, mix the dressing and vegetables, and then
add the rice. Mix well, but gently.
Serve at room temperature.
Jim Plank
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