This is a very green and appealing herby salad, also born as the leftover filling of vegetables cooked in oil. It is meant to be very sharp, but start with the juice of one lemon and add more, if you wish, after tasting.

　　

Ingredients

serves 4

　　1 cup basmati rice

　　Salt

　　2 cups loosely packed chopped flat-leaf parsley

　　5 sprigs mint, chopped

　　7 scallions, thinly sliced

　　Juice of 1 to 1 1/2 lemons

　　5 tablespoons extra virgin olive oil

　　Black pepper

　　5 ripe and firm tomatoes, finely diced

　　1 Little Gem (baby romaine) lettuce (optional)

　　

Step 1

Wash and rinse the basmati rice. Cook the rice in plenty of boiling salted water for about 10 to 20 minutes. (Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package and watch the rice carefully so it does not overcook.) When it is just tender, drain quickly and leave to cool.

　　

Step 2

Just before serving, mix the rice with the parsley, mint, and scallions. Dress with a mixture of lemon juice, olive oil, salt, and pepper and mix well. Serve on a flat plate, topped with the diced tomato lightly seasoned with salt.

　　

Step 3

Garnish, if you like, with a ring of lettuce leaves stuck around the edges of the salad.

　　Arabesque