Lemon & dill rice salad
This fresh cold rice salad with lemon zest and dill is a light, aromatic side dish, ideal with fish. The combination of rice, lemon, mild onion and fresh herbs provides a bright contrast to rich sauces, for example a tomato sauce with fish.
Serves: 4
Preparation: approx. 15 minutes
Cooking: approx. 20 minutes
Total time: approx. 1 hour (including cooling)
Ingredients
- 250 g long-grain or basmati rice
- 1 organic lemon
- 3–4 sprigs fresh dill (approx. 2 tablespoons, finely chopped)
- 1 small shallot
- 2 spring onions
- 2–3 tablespoons olive oil (preferably mild extra virgin)
- salt
- freshly ground black pepper
Preparation
- Cook and cool the rice Cook the rice until just tender according to the packet instructions, preferably in lightly salted water. Drain the rice, briefly rinse with cold water to stop the cooking, then drain well. Spread the rice out on a dish so it cools more quickly and the grains stay separate. Leave to cool completely.
- Prepare the lemon Finely grate the yellow zest of the lemon (avoid the white pith, which is bitter). Squeeze half a lemon and set the juice aside.
- Chop the vegetables and herbs Peel and finely chop the shallot. Slice the spring onions into thin rings. Finely chop the dill; if you like, set a little aside for garnish.
Method
- Mix the base Put the completely cooled, loose rice into a large bowl.
- Add flavours Add the lemon zest, lemon juice, 2 tablespoons of olive oil, the finely chopped dill, the chopped shallot and the spring onions to the rice.
- Season Season the salad with salt and freshly ground black pepper. Toss everything lightly so the lemon, oil and herbs are evenly distributed. Taste and add a little more lemon juice, olive oil, salt or pepper to taste.
- Serve Serve the rice salad chilled or at room temperature, as a side dish with fish or another light main course. Garnish with a little extra dill if desired.
