garlic chive and rice salad

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Recipe by Susan Belisinger
February 1998
froom issue #13

Garlic Chive and Rice Salad

8 servings

Make this salad early, as the flavor develops on standing.

1 cup fresh or frozen peas
1 mint sprig
5 cups cooked rice
1 large carrot, peeled
1 red or yellow bell pepper, roasted, seeded, and peeled
1 firm-ripe tomato
1⁄3 cup olive oil
1 Tbs. lemon or lime juice, or to taste
3 or 4 dashes Angostura bitters
1 garlic clove, minced
Salt and freshly ground pepper
1⁄3 cup snipped garlic chives
2 Tbs. minced basil
2 Tbs. minced tarragon
Chive blossoms for garnish

Place the peas in a small saucepan with the mint sprig, barely cover with water, bring to a simmer, and cook for 1 min. Drain, remove the mint, and cool.

Put the rice in a large bowl. Cut the carrot into quarters lengthwise, and slice thin. Cut the pepper into 3⁄8-in. strips and cut the strips into 1-in. lengths. Cut the tomato into 1⁄2-in. dice. Add the vegetables to the rice.

In a small bowl, stir the olive oil, lemon juice, and bitters together with a fork to emulsify. Add the garlic and season the dressing with salt and pepper.

Add the dressing, garlic chives, basil, and tarragon to the rice and vegetables and toss well. Taste for seasoning.

Refrigerate the salad for at least 2 hours or as long as overnight. Allow the salad to come to room temperature before serving, adjust the seasonings, and garnish with chive flowers.

Note: This recipe is excerpted from Herbs in the Kitchen by Susan Belsinger and Carolyn Dille, Interweave Press, 1991.


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