Rice Salad

Louisiana pecans add texture to this rice salad, while Steen’s Cane Vinegar lends a delightful tang.

Rice Salad
Yields: About 5 cups
 
Ingredients
  • 3 cups water
  • 1 cup long-grain rice
  • 1 tablespoon kosher salt, divided
  • 2½ cups pecans, roughly chopped
  • ¼ cup plus 1 tablespoon extra-virgin olive oil, divided
  • 1 cup diced yellow onion
  • 1 cup thinly sliced celery
  • 1 cup shelled edamame
  • ½ cup thinly sliced green onion
  • 3 tablespoons chopped fresh mint 3 tablespoons chopped fresh parsley
  • ¼ teaspoon coarse ground black pepper
  • ½ cup diced red bell pepper
  • 1 tablespoon Steen’s Cane Vinegar 2 teaspoons fresh lemon juice Garnish: chopped fresh mint, chopped fresh parsley
Instructions
  1. In a medium saucepan with a tight-fitting lid, combine 3 cups water, rice, and ½ tablespoon salt. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, and simmer, covered, until water is absorbed, 15 to 20 minutes. Remove from heat, and let cool for 5 minutes. Strain into a colander, and rinse with cool water. Spread rice onto a rimmed baking sheet, and let stand until cool.
  2. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Place pecans on prepared pan. Bake until toasted, 5 to 8 minutes. Let cool on a wire rack.
  3. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add yellow onion and celery; cook, stirring frequently, until fragrant and translucent, about 3 minutes. Add edamame, green onion, mint, parsley, black pepper, and remaining ½ tablespoon salt; cook for 2 minutes, stirring constantly. Remove from heat, and transfer to a large bowl. Stir in bell pepper, rice, and pecans.
  4. In a small bowl, whisk together vinegar, lemon juice, and remaining ¼ cup oil. Pour over rice mixture. Using 2 forks, fluff rice. Garnish with mint and parsley, if desired. Serve immediately.

 

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