Green Herb and Rice Salad
This is an excellent way to serve rice, cold at a buffet party or warm with barbecue food.
|white or brown basmati rice measured to the 12 fl oz (350 ml) level in a glass measuring jug|
|24 fl oz (700 ml) boiling water or vegetable stock - double the volume of rice|
|2 dessertspoons oil|
|1 teaspoon salt|
|2 oz (50 g) prepared spinach leaves|
|8 spring onions, including the green tops|
|2 heaped teaspoons chopped herbs (thyme, rosemary, sage, marjoram, tarragon)|
|grated rind of 1/2 lemon|
|For the dressing:|
|1 teaspoon rock salt|
|1/2 teaspoon black peppercorns|
|1 clove garlic|
|1 teaspoon dry mustard powder|
|1 tablespoon wine vinegar|
|5 tablespoons olive oil|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course.
Heat the oil in a pan, stir in the rice, then pour in the boiling water or stock. Add the salt, stir once and allow it to come back to the boil. Cover, then reduce the heat to give a bare simmer. Cook gently for 40-50 minutes or until all the liquid has been absorbed and the rice is just tender.
Next chop up the spinach leaves and spring onions very finely, and fork into the rice along with the herbs and grated lemon rind. Cover the pan with a folded cloth and leave aside for 10 minutes.
Make the dressing by crushing the salt, peppercorns and garlic together with a pestle and mortar. Add the mustard, vinegar and olive oil, the shake the whole lot together in a screw-top jar.
Tip the salad ingredients into a bowl, pour the dressing all over and fluff it with a skewer. Serve the salad warm or cold.
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