Lemon Rice Salad
Ingredients
- 2 cups chicken broth
- 1/3 cup chopped cilantro
- 3 Tablespoons olive oil divided
- 1 Teaspoon minced garlic
- 1 Teaspoon lemon zest
- 1/2 cup diced red pepper
- Juice of 1/2 one small lemon
- 1/2 cup finely chopped red onion
- 1/4 cup grated Parmesan cheese
- 1/4 cup shallots slice thin
- 1 cup cup long grain rice rinsed well
- salt and pepper to taste
Instructions
First, Sauté the shallots in 2 tablespoons olive oil until tender but not golden. Add the uncooked rice to the pan, sauté 2 to 3 minutes, stirring continuously. Add the chicken broth to the pan, bring to a boil. Reduce heat, simmer covered for about 15 minutes or until all the broth is absorbed into the rice. Remove from heat, let stand covered for 5 minutes.
Then, gently remove the rice with a fork. Remove the rice from the pan in a bowl to cool completely.
Add the lemon zest, juice, herbs, garlic, onion, red pepper, parmesan and the remaining tablespoon of olive oil to the bowl. Stir gently to combine. Serve, refrigerate the leftovers covered.
Happy Cooking Time.
