August 30, 2009

Rice Salad with Pistachios (Linda)

Ingredients:
2 1/2 to 3 C. Water
1 1/2 Tbl. Earth Balance Margarine or Vegetable Oil (Optional)
1/2 tea. Salt
1 1/2 C. Brown Rice
3/4 C. shelled unsalted Pistachios
1 medium finely diced Red Onion
1/2 C. chopped flat-leaf Parsley
6 Fresh Basil Leaves, chopped
1/4 C. drained Capers
1/3 C. Olive Oil
Grated Zest and juice of one Lemon
Salt and Black Pepper to taste

Instructions:

Bring Water, Margarine or Oil, and 1/2 tea. of Salt to a boil in a medium saucepan. Add the rice and stir. Cover and cook over low heat for 15-18 minutes or until all of the water is absorbed. Let stand, covered, for 5 to 10 minutes. Add the remaining ingredients and toss well to combine. Add salt and pepper to taste. Serve at room temperature.