The Complete Tassajara Cookbook by Edward Espe Brown

Author:Edward Espe Brown
Language: eng
Format: epub
Publisher: Shambhala Publications

Mediterranean Rice Salad

I love finding uses for leftovers, and here’s a way to utilize rice, turning it into a sparkling, flavorful salad.

SERVES 4 PEOPLE

2 cups cooked rice

1 green pepper

3 tablespoons olive oil

2 cloves of garlic, minced

2 tablespoons water, white wine, or dry vermouth

2 tablespoons lemon juice

1 tablespoon grated or minced lemon zest

¼ teaspoon dried thyme

¼ teaspoon dried oregano

¼ cup olives (niçoise, oil-cured, or kalamata)

1 tablespoon capers

Salt

Pepper, freshly grated

2 tomatoes

3 green onions, thinly sliced

12 large fresh basil leaves, cut thinly (optional)

1 cup Asiago or Parmesan cheese, grated

Cook the rice (starting with one cup raw), if you do not have any leftover.

Dice the green pepper or cut it into quarters lengthwise and then crosswise into thin strips.

Sauté the peppers in the olive oil for 2 to 3 minutes, add the garlic and cook another minute. Mix in the water or wine (cleaning the bottom of the pan) and then combine with the rice.

Mix in the lemon juice, lemon peel, thyme, oregano, olives, and capers, then season with salt and pepper.

Cut off the tops and bottoms of the tomatoes, then cut them in half through the equator, before cutting the halves into wedges. Toss lightly with the rice mixture. Check the seasoning for salt, pepper, lemon, herbs—and adjust.

Garnish with the green onion and basil (if you are using it). Serve with the grated cheese on the side.

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