Lemon Rice Salad

Ingredients

• 1/4 cup minced shallot or green onion
• 2 tablespoons olive oil (divided)
• 1 cup basmati rice or jasmine rice, well rinsed
• 2 cups vegetable broth or chicken broth
• 1 teaspoon grated lemon zest
• 2 1/2 tablespoons fresh lemon juice
• 1/3 cup roughly chopped fresh cilantro or fresh basil or mint or a combination herbs
• 1 teaspoon finely diced garlic
• 1/2 cup diced red pepper
• 1/3 cup toasted chopped nuts (cashews, pine nuts or pecans)

Directions

1. 1

   In deep saucepan over moderate heat, saute the shallots in in 1 tablespoon of the olive oil until soft but not brown. Add the rice and continue to saute for 2-3 minutes longer, stirring regularly. Add the broth and bring to boil. Reduce heat to simmer, cover and continue to cook until all the broth is gone; apx. 14-16 minutes Remove from heat and let stand, partically covered for 5 minutes Gently fluff rice with fork and place in large bowl to cool completely.

2. 2

   Add the zest, juice, herbs, garlic, onion, bell pepper, nuts and remaining olive oil to rice and gently combine. If not using immediately cover and refrigerate for up to 3 days.