Fresh and Green White Rice Salad 

Fresh green white rice salad

Cool it!

It’s a hot day, the cicadas clicking in the background, the sand still in your hair and the growing feeling of hunger that comes after swimming and playing in the sun for hours, urging you to go home. How do you feed your need for a fresh but filling lunch that will leave you still light and ready for a game or two of backgammon in the garden?

Luckily enough, you have already prepared a pot of pure white rice while enjoying your breakfast this morning and now it awaits you, cooled and ready to be transformed into a refreshing rice salad. All you need to do, now, is cut your fresh courgettes and cucumber, choose your favourite herbs and mix everything together with some dijon mustard, vinegar and oil. I like picturing you over a large, wooden bowl, combining the ingredients that will bring all the family together around the table, everyone still in their swimsuits, yelling and laughing, eager to share their sand castle adventures with the rest of the gang.

Fresh green white rice salad


Fresh and Green White Rice Salad

Ingredients

For the salad:

2 cups vegetable stock

1 cup long grain, white rice

½ cucumber, washed, julienned (keep skin)

125 g courgettes, trimmed, julienned

6 spring onions, trimmed thinly and sliced thinly

1 tablespoon chives, finely chopped

3 tablespoons flat-leaf parsley, chopped

 

For the dressing:

½ teaspoon Dijon mustard

½ teaspoon salt

black pepper, freshly ground

2 tablespoons sherry vinegar

4 tablespoons extra virgin olive oil

Method

1. In a pan bring the vegetable stock to a boil. Add the rice. Reduce heat to a simmer, cover, and cook the rice until tender and the stock is absorbed, 15 to 20 minutes. Set aside to cool.

2 .For the salad: Transfer the cooled rice to a large salad bowl, add the cucumber (including the skins) and courgettes. Mix together. Stir in the spring onion slices, chives and parsley.

3. For the dressing: In a small bowl whisk together the mustard, salt, black pepper, vinegar and oil.

4. Pour the dressing over the salad. Toss and serve.

Serves 4 to 6

Notes: Keeps in the refrigerator for two days. Serve at room temperature with crisp, round lettuce leaves.

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