Jeweled Rize Salad
Adapted from Still Life with Menu
Preparation time: 45 minutes, plus time to cool
Yield: 6 to 8 servings
Preparation time: 45 minutes, plus time to cool
Yield: 6 to 8 servings
2 cups long grain brown
rice
3 cups water
1/3 cup extra virgin olive oil
6 to 8 tablespoons fresh lemon juice
1 teaspoon salt
1 large clove garlic, minced
1 tablespoon honey
1 1/2 cups cooked chick peas (1 15-ounce can), rinsed and drained (optional)
4 to 6 scallions, very finely minced (whites and greens)
1/2 cup (packed measure) parsley, very finely minced
1 cup chopped pecans, lightly toasted
2 cups seedless grapes–whole or sliced in half
3 cups water
1/3 cup extra virgin olive oil
6 to 8 tablespoons fresh lemon juice
1 teaspoon salt
1 large clove garlic, minced
1 tablespoon honey
1 1/2 cups cooked chick peas (1 15-ounce can), rinsed and drained (optional)
4 to 6 scallions, very finely minced (whites and greens)
1/2 cup (packed measure) parsley, very finely minced
1 cup chopped pecans, lightly toasted
2 cups seedless grapes–whole or sliced in half
- Place the rice and water in a saucepan. Cover and bring to a boil, then lower the heat to a very slow simmer and cook undisturbed for 40 minutes, or until all the water is absorbed and the rice is tender. Immediately transfer the hot, cooked rice to a large platter or a long, shallow pan, spreading the grains so steam can escape. Fluff with a fork to separate all the grains, and set aside while you prepare the other ingredients.
- In a large bowl, combine olive oil, 6 tablespoons lemon juice, salt, garlic and honey. When the rice has cooled to room temperature, add it to this dressing along with the chick peas, if desired, and stir with a fork until thoroughly combined. Taste to see if it needs more lemon juice, then cover tightly and refrigerate until shortly before serving time.
- Within 15 minutes of serving, add the scallions, parsley, pecans, grapes, and black pepper to taste. Mix gently but completely, and serve.
