Rice Salad
Recipe from Food Network
Ingredients
- 1 1/2 cups converted long-grain rice
- 4 teaspoons kosher salt, divided
- 1/3 cup extra-virgin olive oil
- 1/2 cup plus 2 tablespoons minced parsley
- 1/4 cup plus 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground allspice
- 3 ripe plum tomatoes, halved, seeded, and finely diced
- 1 Kirby cucumber, peeled, seeded, and finely diced
- Freshly ground black pepper
- Hot sauce
Method
- Cook the rice according to its package directions, adding 2 teaspoons of the salt. Drain, rinse under cold water until cool, and place in a large bowl.
- Whisk the remaining 2 teaspoons salt with the olive oil, parsley, lemon juice, and allspice.
- Stir the tomatoes and cucumber into the dressing, then combine the dressing with the cooled rice.
- Add black pepper and hot sauce to taste. Serve at once or refrigerate for up to 2 days.