Warm Rice Salad
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 1⁄2 cups water
- 2 teaspoons salt
- 1 1⁄2 cups long-grain rice
- 3 ounces pine nuts (3/4 cup)
- 3⁄4 cup olive oil
- 1⁄4 cup fresh lime juice
- 1⁄4 cup mayonnaise
- 1 tablespoon Dijon mustard
- fresh ground pepper
- 8 ounces fresh mushrooms, quartered (about 2 cups)
- 2 medium red bell peppers, stemmed, seeded, cut into 1/2-inch cubes (about 1 cup)
- 2 large scallions, cut diagonally into 1-inch pieces (white and green parts, about 1/2 cup)
- 1⁄4 cup chopped fresh cilantro
directions
- Heat 2-1/2 cups water and 1 t. salt in medium saucepan to boiling. Add rice and stir. Reduce heat to low; cook covered until water is absorbed, 10-12 minutes. Let stand covered 10 minutes.
- Meanwhile, toast pine nuts in medium skillet over medium heat, shaking pan frequently, until golden brown, 5-7 minutes. Transfer to small bowl; let cool.
- Make dressing: Whisk oil, lime juice, mayonnaise, mustard, remaining 1 t. salt, and pepper to taste in small bowl. Pour half the dressing over warm rice and toss to coat. Add mushrooms, peppers, scallions, and half the cilantro; toss to combine. Let stand covered at room temperature 1 hour.
- When ready to serve rice salad, add remaining dressing and cilantro and the pine nuts; toss to combine.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!