One of our favorites from
Arabesque is this herby rice salad, which we often make over a weekend to use for lunch or a side dish during the week. Simple to make:
- cook basmati rice, cool it
- mix with chopped vegetables: parsley, mint, scallions, and tomatoes
- dress with olive oil, lemon juice, and salt with pepper, to taste
The following sizes result in about 4 cups of rice and another 3 or so cups of vegetables, enough as a simple meal for 4 or as a side for more. We mix it in one of our largest bowls and transfer to a serving or storage vessel.
- 1 cup basmati rice, cooked
- 1+ bunch (2+ cups loosely packed) flat-leaf parsley, chopped
- 6+ sprigs (1/2+ cups loosely packed) mint, chopped
- 6 scallions, thinly sliced
- 4-6 medium tomatoes, diced
- 3-6 Tbsp (1-2 lemons) lemon juice
- 6 Tbsp olive oil
- pepper
- salt
