Recipe - Lemon-Rice Salad

One fourth cup Minced shallots or green
onions
2 tablespoon Olive oil
1 cup Basmati or jasmine rice;
well rinsed
2 cup Rich vegetable; corn, or
chicken stock
1 teaspoon Grated lemon zest
2 One half tablespoon Fresh lemon juice
One fourth cup Roughly chopped cilantro;
basil, mint, or a
combination
2 teaspoon Finely minced garlic
One half cup Finely minced red onion;
rinsed in cold water
One half cup Diced red bell or gypsy
peppers
1/3 cup Lightly toasted pinenuts;
pepitas, or chopped
cashews, optional

In a deep saucepan, over moderate heat, saute the shallots in one
tablespoon olive oil until soft but not brown. Add the rice and continue to
saute for 2 to 3 minutes longer, stirring regularly. Add the stock and
bring to a boil. Reduce heat to a simmer and cover and continue to cook
until all the liquid is absorbed (10 to 12 minutes). Off heat, allow rice
to rest for 5 minutes then gently fluff with a fork and place in a large
bowl to cool completely.

Add remaining ingredients, including remaining tablespoon of olive oil, to
the rice and gently stir to combine. If not using immediately, cover and
refrigerate for up to 3 days.

This recipe yields 8 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK
(Show # CR9627 broadcast 07251996) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

08081996

Recipe by: John Ash

Posted to MCRecipe Digest by "gswindell@widomaker.com"
gswindell@widomaker.com on Apr 16, 1998