Rice salad

  • 300g converted (parboiled) long-grain rice
  • 4 tsp salt, divided
  • 5 1/3 tbsps extra virgin olive oil
  • 20g plus 2 tbsp minced parsley
  • 60ml plus 1 tbsp freshly squeezed lemon juice
  • 1/4 tsp ground allspice
  • 3 ripe plum tomatoes, halved lengthwise, seeds squeezed out, finely diced
  • 1 Kirby cucumber, peeled, seeded, finely diced
  • Freshly ground black pepper
  • Hot sauce
1) Cook the rice according to package instructions, with 2 teaspoons of salt. Drain and rinse under cold running water until cold. Transfer to a large bowl.

2) In a medium bowl, whisk together the remaining 2 teaspoons of salt, oil, parsley, lemon juice and allspice. Stir in the tomatoes and cucumber. Add the oil mixture to the rice and mix until well combined. Season with pepper and hot sauce to taste.

Serve immediately or store in the refrigerator for up to two days.

Copyright 2000 Television Food Network, G.P. All rights reserved.

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