Mediterranean Rice Salad
By America's Test KitchenPublished on July 25, 2011
Yield
Serves 6 to 8
Ingredients
1 cup basmati rice or other long-grain riceTable salt 2 ½ tablespoons lemon juice 1 teaspoon grated orange zest plus 2 tablespoons juice from 1 orange¼ cup extra virgin olive oil ½ teaspoon ground cinnamon Ground black pepper 4 scallions, chopped fine¾ cup chopped dates, chopped raisins, or currants¾ cup chopped pistachios or sliced almonds, toasted¼ cup chopped fresh parsley leaves
Before You Begin
Basmati rice gives this dish a distinct toasty flavor, but any long-grain rice will work.
Instructions
- Bring 4 quarts water to boil in large pot. Meanwhile, toast rice in medium skillet over medium heat, stirring frequently, until faintly fragrant and some grains turn opaque, about 8 minutes.
- Add 1 1/2 teaspoons salt and toasted rice to boiling water. Return to boil and cook, uncovered, until rice is tender, 8 to 11 minutes. Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes. Transfer cooled rice to serving bowl.
- Whisk together lemon juice, orange zest and juice, oil, cinnamon, and salt and pepper to taste in bowl. Add scallions, dates, pistachios, parsley, and dressing to bowl with rice and toss to combine. Adjust seasonings and let stand until flavors blend, about 20 minutes. (Salad can be covered and refrigerated for up to 1 day. Bring back to room temperature before serving.)
Yield
Serves 6 to 8Ingredients
1 cup basmati rice or other long-grain rice
Table salt
2 ½ tablespoons lemon juice
1 teaspoon grated orange zest plus 2 tablespoons juice from 1 orange
¼ cup extra virgin olive oil
½ teaspoon ground cinnamon
Ground black pepper
4 scallions, chopped fine
¾ cup chopped dates, chopped raisins, or currants
¾ cup chopped pistachios or sliced almonds, toasted
¼ cup chopped fresh parsley leaves
Ingredients
1 cup basmati rice or other long-grain rice
Table salt
2 ½ tablespoons lemon juice
1 teaspoon grated orange zest plus 2 tablespoons juice from 1 orange
¼ cup extra virgin olive oil
½ teaspoon ground cinnamon
Ground black pepper
4 scallions, chopped fine
¾ cup chopped dates, chopped raisins, or currants
¾ cup chopped pistachios or sliced almonds, toasted
¼ cup chopped fresh parsley leaves
Ingredients
1 cup basmati rice or other long-grain rice
Table salt
2 ½ tablespoons lemon juice
1 teaspoon grated orange zest plus 2 tablespoons juice from 1 orange
¼ cup extra virgin olive oil
½ teaspoon ground cinnamon
Ground black pepper
4 scallions, chopped fine
¾ cup chopped dates, chopped raisins, or currants
¾ cup chopped pistachios or sliced almonds, toasted
¼ cup chopped fresh parsley leaves
Why This Recipe Works
The success of many Mediterranean rice salad recipes relies on perfectly cooked rice. Medium- or short-grain rice was too starchy and clumped up, so our recipe calls for long-grain, flavorful basmati rice. Toasting the grains before boiling them lent our Mediterranean Rice Salad a pleasing nuttiness and guaranteed that the rice wouldn’t clump or break apart. Too much dressing made our Mediterranean Rice Salad greasy and heavy, so we dressed it lightly with an assertive vinaigrette.
Before You Begin
Basmati rice gives this dish a distinct toasty flavor, but any long-grain rice will work.
Instructions
- Bring 4 quarts water to boil in large pot. Meanwhile, toast rice in medium skillet over medium heat, stirring frequently, until faintly fragrant and some grains turn opaque, about 8 minutes.
- Add 1 1/2 teaspoons salt and toasted rice to boiling water. Return to boil and cook, uncovered, until rice is tender, 8 to 11 minutes. Drain rice, spread on rimmed baking sheet, and cool completely, at least 20 minutes. Transfer cooled rice to serving bowl.
- Whisk together lemon juice, orange zest and juice, oil, cinnamon, and salt and pepper to taste in bowl. Add scallions, dates, pistachios, parsley, and dressing to bowl with rice and toss to combine. Adjust seasonings and let stand until flavors blend, about 20 minutes. (Salad can be covered and refrigerated for up to 1 day. Bring back to room temperature before serving.)
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