Still Life: Jeweled Rice Salad

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* Exported from MasterCook *

 

Jeweled Rice Salad

 

Recipe By : Still Life with Menu (1994), Mollie Katzen, page 22

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Fruits

Rice Salads, Main Dish

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 cups uncooked short-grain brown rice

3 cups water

1/3 cup extra virgin olive oil

6 tablespoons fresh lemon -- up to 8

juice -- (to taste)

1 teaspoon salt

1 large garlic clove -- finely minced

1 tablespoon honey

4 scallions -- up to 6

finely minced

(include both whites and greens)

1/2 cup very finely minced fresh parsley -- (packed)

1 cup chopped toasted pecans

freshly ground black pepper -- to taste

2 cups red or green seedless grapes

(or a combination of red and green)

1 cup cooked chick-peas -- (optional)

freshly cooked or from a can -- rinsed and drained

1 handful toasted pecan halves

 

Preparation time: 45 minutes to prepare. Plus time to chill. Yield: at

least 6 servings. (More, depending on what else is served.)

 

This is a lemony, garlicky rice salad, greenish in hue, crunchy with

toasted pecans, and adorned with grapes. The green color comes from

mincing the parsley to a very, very fine state in a food processor fitted

with the steel blade.

 

The rice can be cooked a day or two ahead of time. All other ingredients

can be prepared while the rice is simmering. The salad keeps very well

(for at least four or five days) if covered tightly and refrigerated.

 

1. Place the rice and water in a saucepan. Cover and bring to a

boil. Lower heat to the slowest possible simmer and cook undisturbed for

35 minutes or until all water is absorbed and the rice is

tender. Immediately transfer the cooked rice to a large platter or a long,

shallow, rectangular pan and distribute it with a wooden spoon, allowing

the maximum amount of steam to escape. This prevents the rice from

overcooking in its own heat, and helps keep the grains separate as they cool.

 

2. In a large bowl combine olive oil, lemon juice, salt, garlic, and

honey. When the rice has cooled to room temperature add it to this

dressing and stir until well combined.

 

3. Add scallions, parsley, chopped pecans, and black pepper to taste. Mix

well.

 

4. Set aside a handful or so of grapes to be left whole, for

garnish. Slice the rest in half. Stir the sliced grapes into the salad,

if you want the optional chick-peas, add them at this time, too.

 

5. Cover tightly and chill well before serving. Garnish with whole grapes

and toasted pecan halves.

 

 

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