I like to make this Lebanese salad with basmati rice, because the grains stay very separate.
Recipe information
Yield
serves 6
Ingredients
3/4 cup basmati rice
Salt
Juice of 2–3 lemons
1/2 cup extra-virgin olive oil
Pepper
2 cups chopped flat-leaf parsley
1/2 cup chopped mint
10 scallions, chopped
5 firm ripe tomatoes, cut into small dice
2 hearts of romaine or Bibb lettuce to garnish
Preparation
Step 1
Pour boiling water over the rice, leave for a few minutes, then rinse and drain. Boil in salted water for about 14 minutes, then drain and pour back into the pan. Put the lid on and leave over low heat (it will steam) for 15 minutes, or until tender.
Step 2
While still hot, dress with the lemon juice and olive oil and a little salt and pepper.
Step 3
Just before serving, mix with the parsley, mint, and scallions. Serve topped with the tomatoes and garnished with a ring of lettuce leaves stuck around the edge of the salad.
