Rice Salad with Tomatoes, Almonds, and Herbs


Rice Salad with Tomatoes, Almonds, and Herbs

Serving Size: Makes 4 servings

Ingredients

  • 1 cup basmati rice (or any long grain white rice)
  • 1 pint cherry tomatoes, halved
  • 1 small shallot, minced
  • ¼ cup parsley leaves, roughly chopped
  • 1/3 cup mint leaves, roughly chopped
  • 1/2 cup toasted almonds, roughly chopped
  • 2 tsp white vinegar
  • 1 lemon, zested and juiced
  • 3 tbsp olive oil
  • salt to taste

Instructions

  1. In a medium stock pot, bring 2 cups of salted water to boil. Add the rice, turn the heat to low, cover and cook until all the liquid has absorbed and the rice is cooked through, about 20-25 minutes. Using a fork, fluff the rice and allow to cool slightly.
  2. In a medium mixing bowl, or in the rice pot (as shown below), combine the remaining ingredients and taste for seasoning. Serve warm or at room temperature as a refreshing, yet filling summer side.
http://feedmephoebe.com/2012/02/rice-salad-with-tomatoes-almonds-and-herbs/

Comment Share This!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>