Lemon Rice Salad

 

Look what I made! Cold Lemon Rice Salad sprinkled with flower petals from the garden.  It has a refreshing, clean, lemony flavor, looks so pretty and serves eight. Delicious with spareribs, barbecued chicken, grilled salmon, almost anything.

Here’s the recipe:  3 c. raw white rice; 1/3 c. white wine vinegar; 3 Tbsp. vegetable oil; zest of one lemon; 3 Tbsp. fresh lemon juice; 6 scallions (including green part), minced; 1 tsp. salt; freshly ground black pepper; your choice of fresh herb: basil, dill, or cilantro.

Rinse the rice in a colander. Put it in a pot with 6 ½ c. cold water; bring to a boil; cover and simmer for 15-20 min. until water is absorbed. Remove from heat; let stand 5 min.  Fluff with fork; toss lightly with all other ingredients. Chill. Optional:  garnish the salad with fresh unsprayed flowers from the garden…marigolds, pansies, johnny jump-ups, scented geraniums (not citronella), nasturtium, borage,  any herb flowers, like thyme, chamomile, lemon verbena. And one last thing, soak the rice pan in cold water, to get the starch off.

19 Responses to Lemon Rice Salad

  1. Linda Hartmann says:

    Love your cookbooks and your blog and your writing style—keep up the good work!

  2. Elizabeth Rayl says:

    This is so wonderful!! I made another version with lime juice, honey,cilantro, and added some fresh sweet corn, red peppers, cayenne and black beans…bith are a huge hit!! Happy picnicing!

  3. Sue S. says:

    Soak the rice? Before cooking…how long? Sounds yummy, can’t wait to try it!

  4. Kathlene Prescott says:

    Sue S., You’re soaking the PAN that the rice was cooked in. An old trick to cleaning any pan used for cooking starchy foods.

    Susan, Love your recipes and your writing style. I adore traveling with you. It makes me feel as if I am actually there too! I can almost smell the roses and meadows you describe so beautifully.

  5. cynthia says:

    Thankyou, thankyou, thankyou for your wonderful blogs from across the pond. Everyday I would go straight from my bed to my computer to see what and where you and Joe were going. You transported and included me to each meadow, tea room and car trip. It was an amazing blog and I want you to know how much I appreciated you taking time from your dream to write about it, to all us girlfriends. I know you Susan, it won’t stop here, so Iam already anticipating your creativity with all you saw, photographed and drew! I can’t believe I actually went to England thru you and saw, heard, tasted and smelled all it had to offer, just as I imagined!!!! Thanks again…

    • sbranch says:

      You are so welcome!!! You are ALL welcome, it was my total pleasure, I’m so happy you enjoyed it!!!!!!!!

  6. Suzanne says:

    What a wonderful trip!! Loved every bit. I was anxiously waiting to hear about Girl kitty and Jack. We’ll never know what goes through their little minds, but the total JOY and relief when you came through the door must have been incredible to them. Good they had each other. Jack looks older, but still has his mischievous look about him. I’m sure they were in good hands, but they’re so pleased you’re home!!!
    Welcome home!
    We arrived on Martha’s Vineyard the day you left. It was a wonderful visit and I’ve been dreaming of it ever since!

  7. Elaine says:

    Dear Susan,
    I’ve loved you and your work for years. Now that I’m 70 and slowing down some (but NOT completely!) it’s especially nice to travel with you in the comfort of my own chair and in my own pajamas…and tea…and cookies. Thanks for all your cheerful endeavors–you definitely brighten my days.

  8. Mary says:

    Thank you for all your blogs. Like others I felt like I was traveling with you and Joe
    Howwere your kitties when you got home? It was a long trip and I know they missed you
    We all love you Susan !!

  9. Joanne Wood says:

    Your lovely site cheers me up. I can use my imagination and travel from home.
    Love your gardens. Couple of times I marched right out to my garden and “did something” in spite of the onslought of critters and heat. Also enjoy looking at and hearing about your kitty adventures. Still getting used to the absence of my 15 year old kitty named Yardly Lavender. Gotta get busy and round up a couple of cuties.

  10. Joanne Wood says:

    My comment is waiting moderation? I did write in my name and email as required. What do I need to change?

    • sbranch says:

      Probably I was just busy doing something else, I have to approve each one — so unless our gremlins ate it, you should see it soon!

  11. Ruth Winkler says:

    I am enjoying your e mails so much. I love your house, your flag flying, the gardens, and of course your two darling little furry babies. I too like to fill my pale blue canning jars with the current flowers from my garden and perch them on my kitchen sink window ledge. Just for me. Makes that chore easier. Thank you Susan for taking me away to your lovely island home. Ruth

  12. Ann says:

    I love making this with basmati rice. I really love the long grains and it never gets soggy. Plus it’s an easy rice to work with when still warm. I like using EVOO but if I want more of an Asian flavour, I’ll use a mix of EVOO and sesame oil and add some green onion. Sometimes I’ll use lime juice and some fresh minced Thai chilis. This is so versatile!

    I love using flowers, too! Nasturtiums are great in salads as well as rose petals from your own bushes. Another thing that is great are the flowers from garlic chives. I have those in abundance and they are so pretty!

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