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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From A Knockout Kabob Party , Good Food Magazine, September 1986. Prep time does not include 1 hour marinating time. Ingredients:
2 1/2 cups water |
2 teaspoons salt |
1 1/2 cups long-grain rice |
3 ounces pine nuts (3/4 cup) |
3/4 cup olive oil |
1/4 cup fresh lime juice |
1/4 cup mayonnaise |
1 tablespoon dijon mustard |
fresh ground pepper |
8 ounces fresh mushrooms, quartered (about 2 cups) |
2 medium red bell peppers, stemmed, seeded, cut into 1/2-inch cubes (about 1 cup) |
2 large scallions, cut diagonally into 1-inch pieces (white and green parts, about 1/2 cup) |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat 2-1/2 cups water and 1 t. salt in medium saucepan to boiling. Add rice and stir. Reduce heat to low; cook covered until water is absorbed, 10-12 minutes. Let stand covered 10 minutes.
2. Meanwhile, toast pine nuts in medium skillet over medium heat, shaking pan frequently, until golden brown, 5-7 minutes. Transfer to small bowl; let cool.
3. Make dressing: Whisk oil, lime juice, mayonnaise, mustard, remaining 1 t. salt, and pepper to taste in small bowl. Pour half the dressing over warm rice and toss to coat. Add mushrooms, peppers, scallions, and half the cilantro; toss to combine. Let stand covered at room temperature 1 hour.
4. When ready to serve rice salad, add remaining dressing and cilantro and the pine nuts; toss to combine.
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