Herbed Rice Salad

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Herbed Rice Salad

Serves 40

 

10 cups long-grain rice

salt

4 tablespoons lemon juice

4 tablespoons minced shallots

3 tablespoons Dijon mustard (gf/homemade recipe in archives)

1 cup extra-virgin olive oil

3 cups frozen peas, unthawed

1 large seedless cucumber, peeled and cut into 1/4 inch dice

1/2 cup fresh chopped dill

1/2 cup chopped fresh parsley

 

In a very large pot, combine the rice with 5 quarts of water and 1 tablespoon

of salt, and bring to a boil. Cover the saucepan, reduce heat to low, and

cook for 20 minutes. Remove from the heat and let stand, covered, for 5

minutes. Fluff the rice and let cool completely.

 

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