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Rice Salad Recipe

Rice Salad with Sweet Herbs



Note: For added texture, I tossed in a few chopped tomatoes and cucumbers that I had in the crisper. Tanis also recommends adding in soft-center hard-cooked eggs, chicken, or shrimp for a one-bowl meal.

Rice Salad with Sweet Herbs

From Heart of the Artichoke and Other Kitchen Journeys by David Tanis

Rice Salad Recipe

Ingredients

  1. 2 cups Arborio rice or similar variety (I used Vialone Nano)
    1 shallot, finely chopped
    2 tablespooons fresh lemon juice, or to taste
    1 tablespoon white wine vinegar
    Salt and pepper
    1 teaspoon Dijon mustard
    1/4 cup olive oil, plus more if needed
    1 tablespoon each finely chopped parsley, chives, chervil, mint, and dill

Directions

  1. Bring 4 quarts of lightly salted water to a boil in a big pot. Add the rice and boil briskly until the grains are ever-so-slightly al dente, about 15 minutes. Drain the rice in a colander, then spread it out on a baking sheet to cool.
  2. Macerate the shallot in the lemon juice, vinegar, and salt to taste for about 10 minutes. Stir in the mustard to dissolve, then whisk in 1/4 cup olive oil.
  3. When the rice is cool, put it in a wide salad bowl, fluff it up with your fingers, and season lightly with salt and pepper. Pour over the vinaigrette and toss lightly.
  4. Just before serving, chop the herbs. Sprinkle the herbs over the rice and gently mix it in. Taste and correct the seasonings, adding salt, lemon juice, and olive oil if necessary. Transfer to a serving platter.

Serves 4 to 6.

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