Parsley Pistachio Rice Salad Recipes

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MINT AND PARSLEY SALAD WITH RICE



Mint and Parsley Salad with Rice image

This is a very green and appealing herby salad, also born as the leftover filling of vegetables cooked in oil. It is meant to be very sharp, but start with the juice of one lemon and add more, if you wish, after tasting.

Yield serves 4

Number Of Ingredients 10

1 cup basmati rice
Salt
2 cups loosely packed chopped flat-leaf parsley
5 sprigs mint, chopped
7 scallions, thinly sliced
Juice of 1 to 1 1/2 lemons
5 tablespoons extra virgin olive oil
Black pepper
5 ripe and firm tomatoes, finely diced
1 Little Gem (baby romaine) lettuce (optional)

Steps:

  • Wash and rinse the basmati rice. Cook the rice in plenty of boiling salted water for about 10 to 20 minutes. (Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package and watch the rice carefully so it does not overcook.) When it is just tender, drain quickly and leave to cool.
  • Just before serving, mix the rice with the parsley, mint, and scallions. Dress with a mixture of lemon juice, olive oil, salt, and pepper and mix well. Serve on a flat plate, topped with the diced tomato lightly seasoned with salt.
  • Garnish, if you like, with a ring of lettuce leaves stuck around the edges of the salad.

RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS



Rice Salad With Currants, Almonds and Pistachios image

Summer buffets often feature potato salad and pasta salad, but rice salad, quite popular throughout the Mediterranean, is another terrific option to keep in mind. This simple one uses pantry ingredients and is delicious on its own with a bit of salad or with grilled chicken or fish. To keep the rice grains separate, boil the rice in a large pot of water as for pasta.

Provided by David Tanis

Categories     easy, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 13

2 cups short-grain rice, such as arborio
Salt and pepper
2 tablespoons extra-virgin olive oil
2 tablespoons tahini
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 cup currants, soaked in hot water and drained
1 cup whole roasted almonds, roughly chopped
1/2 cup whole roasted pistachios, roughly chopped
3 tablespoons snipped chives
3 tablespoons chopped mint
2 teaspoons chopped savory or thyme
1/2 cup chopped parsley

Steps:

  • Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
  • Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
  • Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

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