Post by Amani on Aug 28, 2009 15:18:47 GMT -5
Persian Cucumber and Purple Rice Salad
from "Gourmet" magazine, September 2009
Juicy, crunchy cucumbers lighten the starch in a rice salad, and lemony coriander accentuates the citrus in the vinaigrette. So-called Persian cukes seem especially beautiful against a background of exotic purple jasmine rice. This is a party dish for which, no doubt, you will become justly famous.
1 cup purple jasmine rice
1 1/4 cups water
1 1/2 teaspoons coriander seeds, toasted
1 pound Persian cucumbers (also called mini cucumbers; about 6) or other cucumbers, quartered lengthwise and sliced crosswise 1/4 inch thick
1 bunch scallions, thinly sliced
3 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely. Coarsely smash coriander seeds with side of a large knife.
Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour.
Cooks' note: Rice, without other ingredients, can be cooked 1 day ahead and chilled.
Makes 8 servings.
from "Gourmet" magazine, September 2009
Juicy, crunchy cucumbers lighten the starch in a rice salad, and lemony coriander accentuates the citrus in the vinaigrette. So-called Persian cukes seem especially beautiful against a background of exotic purple jasmine rice. This is a party dish for which, no doubt, you will become justly famous.
1 cup purple jasmine rice
1 1/4 cups water
1 1/2 teaspoons coriander seeds, toasted
1 pound Persian cucumbers (also called mini cucumbers; about 6) or other cucumbers, quartered lengthwise and sliced crosswise 1/4 inch thick
1 bunch scallions, thinly sliced
3 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
Bring rice, water, and 1/4 teaspoon salt to a boil in a small heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, about 20 minutes. Remove from heat and let stand, covered, 10 minutes. Spread rice evenly in a lightly oiled 4-sided sheet pan and cool completely. Coarsely smash coriander seeds with side of a large knife.
Toss rice with coriander, remaining ingredients, and 1/4 teaspoon salt in a large bowl and let stand at room temperature 1 hour.
Cooks' note: Rice, without other ingredients, can be cooked 1 day ahead and chilled.
Makes 8 servings.