Zesty Herbed Rice Salad
I snagged the recipe for this fresh-tasting cold rice salad from Tan, a cousin in Israel and made it for friends. It was a huge hit, and I plan to make more of it. With so many salad staples disappearing during the winter months, this is a great way to incorporate in-season ingredients into a hardy winter salad. It’s perfect next to a warm bowl of soup… or latkes at Chanukah. This salad is light, healthy and fresh, but hardy enough to even hold its own as a main course. You can even use leftover rice to make it extra easy.
- 2 cups colorful rice (I use red or purple; brown also works)
- 2½ cups water
- ¾ cup raw fennel (or celery if you’re on a budget), finely chopped
- 2 large green onion bulbs, finely chopped
- ¾ cup fresh mint, finely chopped
- ¾ cup parsley, finely chopped
- ½ cup slivered almonds
- Juice and zest of 3 large lemons
- 3 tablespoons olive oil
- 1½ teaspoon salt (more if needed)
- Plenty of good black pepper
- ¼ cup golden raisins
- Combine rice with water and bring to boil over high heat. Reduce heat and let simmer for 20 to 25 minutes. Once cooked, allow to cool (you may want to prepare it a day before serving to allow plenty of time to cool).
- Meanwhile, toast slivered almonds in a toaster oven or skillet until golden brown and fragrant and set aside. In a separate bowl, mix dressing of olive oil, salt, pepper, lemon juice and lemon zest and set aside.
- Right before serving (and once rice has reached room temperature or cooler), mix dressing, herbs, fennel, almonds and raisins into rice. Garnish with any additional herbs, almonds or a sprinkle of lemon zest. Enjoy cold.