Verdant Rice Salad
From notyourmomma 16 years ago
- 120 minutes to make
- Serves 12
A favorite salad adapted from my days at Swanson's Wine Bar & Bistro, circa 1982. Mrs. Swanson was a former model from Ireland and her husband was a wine expert. I had the best time working at their restaurant, their concept bistro was before it's time and I'm so sorry it didn't stay in business.
Ingredients
- Dressing: shopping list
- 1/2 cup of sherry vinegar or use good red wine vinegar shopping list
- 2 tablespoons of Dijon-style mustard shopping list
- 2 teaspoons of honey shopping list
- 3/4 teaspoon of freshly ground pepper shopping list
- 2 anchovy filets, minced shopping list
- 3 tablespoons of canola oil shopping list
- 1/2 cup of extra virgin olive oil shopping list
- 2 tablespoons of fresh chopped chives shopping list
- 1 tablespoons of finely chopped fresh tarragon shopping list
- Salad Components: shopping list
- basmati rice 1 cup raw shopping list
- 2 cups of chicken stock shopping list
- 2 cloves of garlic, peeled and left whole shopping list
- 1 package of frozen artichoke hearts, defrosted, dried, chopped shopping list
- 2 large shallots, minced shopping list
- 2 green onions, white and green part minced shopping list
- 1 roasted red pepper minced (can use jarred if desired) shopping list
- 1/2 package of tiny peas, defrosted shopping list
- 2 tablespoons of capers drained shopping list
- 1/3 cup of fresh leaf parsley minced shopping list
- 10 to 12 leaves of fresh basil slivered shopping list
- generous handful of grated parmesan shopping list
How to make it
- Made vinaigrette one hour ahead of time to allow flavors to mellow.
- Whisk sherry vinegar with honey, pepper, mustard and anchovy.
- Add oil whisking all the while.
- Stir in herbs to infuse the oil and vinegar mixture.
- Let stand.
- *Just before you pour the dressing over the hot rice, whisk again*
- Cook the rice in the chicken stock according to package directions with the two whole cloves of garlic in the stock
- (you could tie together the parsley stems and some peppercorns here if you want, I usually skip the step of a bouquet garnet in the rice prep)
- While the rice is cooking, prep the other ingredients.
- Put the shallots, green onions, artichokes, peas, roasted pepper and capers in the bottom of a large salad bowl.
- When rice is complete and still hot, fish out the garlic cloves and mince and add to the other salad ingredients in the bowl.
- Whisk dressing and add to hot rice. Don't add it all.
- Just enough to moisten the hot rice but not drown it.
- Allow it to cool to near room temp. You just don't want it steaming hot dumped on the other veggies.
- Add to salad bowl ingredients and toss gently to combine.
- Chill one hour at least. I usually chill it for two or three.
- Before service, add parsley and basil leaves.
- Toss again, adding more dressing as necessary to moisten lightly.
- Serve with shaved parmesan or a handful of grated parmesan over the top.
- Very nice with grilled seafood. Love it paired with shrimp.
The Rating
Reviewed by 3 people-
I love rice salads and this is a wonderful example of one
psy333che
in Long Branch loved it
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