Fresh parsley is one of my favorite salad ingredients. It adds both flavor and crunch, not to mention a lovely dark-hued green color. Cold rice salad is an ideal meal on a hot summer day. This is a vegetarian version, but you can easily add shrimp to this recipe–simply boil or sauté them and add them in at the end. Also, instead of using fresh parsley, use an equal amount of chopped fresh dill. The crushed almonds are optional, but do add a nice texture.
1 cup arborio rice
1/2 cup slivered almonds
1 bunch parsley
1 celery stalk
3 tablespoons olive oil
salt and pepper to taste
Cook the rice in a rice cooker or in a pot on the stove. Either way, use twice the amount of water as rice. In this instance, you need 2 cups water.
Dice the celery. Crush the almonds, or chop them finely.
Chop the parsley, making sure to remove any stems. The easiest way to chop parsley is to rinse it off, then pull the crowns off the larger stems. Place the parsley crowns in a big cup, then use a pair of scissors to chop the parsley finely, inside the cup. This method takes just a moment and gives you consistent results. It’s also tidier.
Combine all the ingredients for the dressing.
When the rice is cooked, allow to cool in the refrigerator for about one hour, or until chilled.
Right before serving, toss the rice with the celery, almonds and parsley. Drizzle with the dressing and serve at once.
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