KristiB
08-10-2005, 08:16 AM
Watermelon Sweet-Basil Rice Salad
© 2005 Lynne Rossetto Kasper. All Rights Reserved.
Serves 4 to 6
Marinated Onions:
1 medium to large onion, thinly sliced
Juice of 1/2 of a large lime
1 jalapeño pepper, seeded and minced (or hot chile powder to taste)
1 to 2 teaspoons sugar
Salt and freshly ground black pepper to taste
Fast-Cooked Rice:
2 quarts water
1 tablespoon salt
1 cup long grain rice
Final Seasoning:
2 cups cubed, seedless watermelon (or ripe nectarines)
1/4 tightly-packed cup fresh basil leaves, torn
2/3 cup crumbled bleu cheese (optional)
1. In a medium bowl, toss together the onion, lime juice, chile, sugar, and salt and pepper to taste. Refrigerate 1 to 24 hours. Before combining with rice, taste for sweet/sour/chile balance. Adjust to taste.
2. In a 4-quart saucepan combine water and salt. Bring to a boil, add rice, and adjust heat so water is at a lively bubble. Partially cover and cook 15 minutes. Taste rice. It should be tender with a little bite at its center. If not, cook a few more minutes.
3. Drain rice in a sieve. Because the rice will be served cold, rinse away starch under cold, running water. Toss to remove excess moisture.
4. Shortly before serving, toss rice with onion mixture and fold in watermelon, basil and bleu cheese, if using. Serve at room temperature
© 2005 Lynne Rossetto Kasper. All Rights Reserved.
Serves 4 to 6
Marinated Onions:
1 medium to large onion, thinly sliced
Juice of 1/2 of a large lime
1 jalapeño pepper, seeded and minced (or hot chile powder to taste)
1 to 2 teaspoons sugar
Salt and freshly ground black pepper to taste
Fast-Cooked Rice:
2 quarts water
1 tablespoon salt
1 cup long grain rice
Final Seasoning:
2 cups cubed, seedless watermelon (or ripe nectarines)
1/4 tightly-packed cup fresh basil leaves, torn
2/3 cup crumbled bleu cheese (optional)
1. In a medium bowl, toss together the onion, lime juice, chile, sugar, and salt and pepper to taste. Refrigerate 1 to 24 hours. Before combining with rice, taste for sweet/sour/chile balance. Adjust to taste.
2. In a 4-quart saucepan combine water and salt. Bring to a boil, add rice, and adjust heat so water is at a lively bubble. Partially cover and cook 15 minutes. Taste rice. It should be tender with a little bite at its center. If not, cook a few more minutes.
3. Drain rice in a sieve. Because the rice will be served cold, rinse away starch under cold, running water. Toss to remove excess moisture.
4. Shortly before serving, toss rice with onion mixture and fold in watermelon, basil and bleu cheese, if using. Serve at room temperature