I love rice. There is so much you can do with it. And many ways to have it. Rice is satisfying and filling, and perhaps one of the best features of rice is that it easily takes on the flavour of whatever it is cooked in or with. Let’s not forget how good rice is with whatever it is mixed too – butter that melts and coats the grains, luxurious ghee, or a drizzle of oil with a light sprinkling of salt accompanied by chopped raw, hot pepper to make oil and rice.
Even if we don’t eat rice all week, come weekend, rice is a part of the Sunday lunch menu. There are times when we think of different ways to prepare rice for the weekend meal other than the usual – rice and peas, Mexican (Spanish) rice, fried rice, vegetable rice etc. I have no doubt that you have perhaps had a rice salad before. However, I encourage you to try this Herbed Rice Salad. It is light, fresh, fragrant, and delicious on its own, or accompanied by whatever you choose to serve with it. Do not let the word salad fool you into thinking of this as merely something to take a little of on your plate, this dish works as the main starch in your meal.
Here are some tips and advice to make this Herbed Rice Salad.
RICE & COOKING
Use whatever rice you have available. For this recipe, I used the white Basmati which is my everyday house rice.
Cook the rice using the absorption method – water and rice measured, added to a pot, cold (as in room temperature), brought to a boil and then simmered, covered, over very low heat until all liquid has been absorbed. Cooking time varies depending on the variety/type of rice, quantity and size of the pot.
Season the rice with salt to taste in the cooking process.
For added flavour, cook the rice in vegetable or chicken stock or use bouillon cubes or powder. Remember stocks and cubes have salt so take that into consideration before adding salt to season in the cooking process.
Once the rice is cooked, fluff with a fork, spread on a baking sheet or platter and let cool to room temperature before making the salad.
DRESSING & HERBS
Use fresh squeezed lime or lemon juice only along with vegetable, Canola or any neutral tasting oil to make the dressing. You want the herbs to shine in this salad and not compete with any other ingredient. The quantity of citrus juice and oil needed would depend on the amount of rice. Remember it is to dress the salad, not drown it. Make the dressing using the standard 3:1 ratio – 3 parts oil to 1 part acid. To dress the salad, I would suggest starting with 1 tablespoon of the combined dressing for every 2 cups of rice. Taste, then add to suit your taste.
For the herbs, you want tender herbs. Use all or a combination of these – cilantro/coriander, parsley, mint, celery (leaves only), whole baby basil leaves, green onions/scallions (white/purple and green parts). For added light crunch, you can add finely chopped red onions.
Prep the herbs – stack and finely slice the celery leaves, roughly chop the parsley and tarragon. Leave the small basil leaves whole and simply remove the tender leaves from the stems of the cilantro/coriander. Thinly slice the scallions and green onions.
The salad needs some heat so be sure to add finely minced hot pepper to taste.
MIXING THE SALAD
Add the lime/lemon juice to a bowl along with salt to taste and freshly ground black pepper). Remember the rice is cooked with salt so take that into consideration. Once the salt is dissolved in the lime/lemon juice, add oil and whisk to mix. Salt does not dissolve in oil, hence mixing it with the citrus juice before adding the oil.
Add the rice to a large bowl and toss with enough of the salad dressing to coat/dress the rice. Taste for seasoning (salt) and adjust if necessary. Let the rice and the dressing stand for 10 minutes so that the rice can absorb the dressing.
Add the herbs and pepper and gently toss to mix with the rice. Taste the salad again for seasoning and dressing. Adjust if necessary.
Cover the dressed salad loosely with plastic/cling wrap and let stand at room temperature for at least 20 minutes before serving. The salad can be made up to 1 hour before serving.
A note – cucumbers can be added to this salad. Wash, peel or leave with the skin on, cut the cucumber in half, remove the seeds and slice thinly. Pat dry with paper towels. Only add the cucumbers when you are about to serve the salad – this is to keep the cucumber crisp.
Enjoy!
Cynthia
cynthia@tasteslikehome.org
