Rice Salad With Chicken And Pistachios Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Salt,
3/4 cup: Shelled unsalted pistachios,
1 1/2 cup: Arborio or long-grain,
-, about 4oz
-white rice,
1 small: Red onion, finely diced
4 tbsp: , to 5 tbs
1/2 cup: Flat-leaf parsley,
-extra-virgin olive oil,
-finely chopped,
Zest and juice of,
1/4 cup: Basil, finely chopped
-1 large: lemon,
3 tbsp: Drained small capers,
3 cup: Cubed cooked chicken,
Salt and pepper to taste,
Directions:
1. In a large saucepan, bring 10 cups of water to a boil. Stir in 1
tbs salt. Add the rice and cook uncovered over moderate heat until al
dente, about 15 minutes. Drain in a colander, rinse with cold water
and drain again. Place the rice in a large bowl.
2. In a small bowl, mix
cup of the oil with the lemon zest and lemon
juice and pour the dressing over the rice. Add the chicken,
pistachios, onion, parsley, basil and capers; toss. Add up to 1 tbs
of oil. Season with salt and pepper to taste. Let stand for at least
20 minutes before serving.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95
Source from luhu.jp
tbs salt. Add the rice and cook uncovered over moderate heat until al
dente, about 15 minutes. Drain in a colander, rinse with cold water
and drain again. Place the rice in a large bowl.
2. In a small bowl, mix
cup of the oil with the lemon zest and lemon
juice and pour the dressing over the rice. Add the chicken,
pistachios, onion, parsley, basil and capers; toss. Add up to 1 tbs
of oil. Season with salt and pepper to taste. Let stand for at least
20 minutes before serving.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95
Source from luhu.jp