Lemon & dill rice salad
This refreshing cold rice salad with lemon zest and dill is the perfect side dish for fish. It combines light acidity and herbs that contrast nicely with a rich tomato sauce.
Serves: 4
Preparation: 15 minutes
Cooking: 20 minutes
Total time: 35 minutes + cooling
Ingredients (serves 4)
- 250 grams of rice
- 1 organic lemon
- a few sprigs of fresh dill
- 1 small shallot
- 2 spring onions
- olive oil
- salt
- freshly ground pepper
Preparation
- Cook the rice al dente according to the instructions on the package. Drain, rinse briefly with cold water, and let it drain and cool completely.
- Zest the lemon and juice half of it.
- Peel and finely chop the shallot.
- Slice the spring onions into thin rings.
- Finely chop the dill.
Instructions
- Place the cooled rice in a large bowl.
- Add lemon zest, lemon juice, a splash of olive oil, dill, shallot, and spring onion.
- Season with salt and freshly ground pepper.
- Gently mix everything together and serve chilled.
