Persian Cucumber and Purple Rice Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 1/4 cups water
- 2 teaspoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 bunch scallions, thinly sliced
- 2 teaspoons grated lemon zest
- Carbohydrate 21 g(7%)
- Fat 5 g(8%)
- Fiber 1 g(4%)
- Protein 2 g(4%)
- Saturated Fat 1 g(4%)
- Sodium 6 mg(0%)
- Calories 141
Preparation Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely. Coarsely smash coriander seeds with side of a large knife. Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour. Cooks' note:Rice, without other ingredients, can be cooked 1 day ahead and chilled.
Preparation Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely. Coarsely smash coriander seeds with side of a large knife. Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour. Cooks' note:Rice, without other ingredients, can be cooked 1 day ahead and chilled.
