Jewelled Herb Rice Salad Recipes

LEMON-HERB RICE SALAD

Lemon-Herb Rice Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 lemons
Kosher salt and freshly ground pepper
1/2 medium red onion, thinly sliced
1 medium carrot, shredded
1/4 cup vegetable oil
2 cups long-grain white rice
2 tablespoons rice wine vinegar
2 teaspoons packed light brown sugar
1 Kirby cucumber, seeded and diced
1/2 cup chopped salted roasted peanuts
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh mint, roughly chopped
1/2 cup fresh basil, roughly chopped
1 bunch watercress, tough stems removed, leaves torn

Steps:

Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.
Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature.
Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Per Serving: Calories: 378; Total Fat: 15.5 grams; Saturated Fat: 1 gram; Protein: grams; Total carbohydrates: 55 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 0 milligrams; Sodium: 159 milligrams

Nutrition Facts : Calories 378 calorie, Fat 15.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 159 milligrams, Carbohydrate 55 grams, Fiber 1.5 grams, Sugar 4 grams

JEWELLED HERB & RICE SALAD

Jewelled Herb & Rice Salad image

If you have time, rinse the rice and soak in a bowl of cold water for half an hour before you start. Soaking rice and other grains improves its digestibility.

Provided by Donal Skehan

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

250 grams(1 1/4 cups) basmati rice
2 tablespoons olive oil
30 grams (1 ounce) unsalted butter
2 small onions, finely chopped
1 teaspoon ras el hanout
2 carrots, grated
Pinch of saffron threads, soaked in 3 tablespoons hot water
200 grams (7 ounces) mixed dried fruit such as sultanas, dried barberries or cranberries
75 grams (1/2 cup) shelled pistachios, roughly chopped
Handful of chopped mint leaves
Handful of chopped flat-leaf parsley

Steps:

If you have soaked your rice, drain and give it a final rinse; if not, rinse well in a colander under the cold tap.
Heat the oil and butter in a saute pan with a lid, add the onions and ras el hanout and fry over a medium heat for 5 minutes until softened. Add the drained rice, carrots and saffron (with its soaking water), then cover with 300ml (1 1/4 cups) cold water.
Season with salt and pepper, stir and bring to the boil. Cover with the lid, reduce the heat and simmer gently for 12 to 15 minutes, then turn off the heat and leave to stand with the lid on for 5 minutes.
Fluff up the rice with a fork, stir in the dried fruit, pistachios and herbs and serve.

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