Lemon Rice Salad With Peanuts Recipe
Ingredients
| Salt | 3 Teaspoon | |
| Rice grain | 1 1/2 Cup (16 tbs) | |
| Lemon zest | 3/4 Teaspoon, grated | |
| Lemon juice | 3 Tablespoon | |
| Olive oil | 6 Tablespoon | |
| 1/2 cup minced fresh parsley leaves | ||
| 3 scallions, sliced thin | ||
| 1/2 cup unsalted dry-roasted peanuts, chopped coarse | ||
Directions
In a large saucepan bring 4 quarts water to a boil with the salt.
Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes.
In a large colander drain the rice and rinse it.
Set the colander over another large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
In a small bowl whisk together the zest, the lemon juice, the oil, and salt and pepper to taste.
In a serving bowl combine well the rice, the parsley, the scallions, the peanuts, and the lemon dressing.
The rice salad may be made 3 hours in advance and kept covered and chilled.
Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes.
In a large colander drain the rice and rinse it.
Set the colander over another large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
In a small bowl whisk together the zest, the lemon juice, the oil, and salt and pepper to taste.
In a serving bowl combine well the rice, the parsley, the scallions, the peanuts, and the lemon dressing.
The rice salad may be made 3 hours in advance and kept covered and chilled.
Chef
