You may also like
Categories:
water brown Basmati rice salt cucumber dill scallion salmon nonfat plain yogurt extra-virgin olive oil freshly grated lemon zest lemon juice fresh ground pepper
Viewed: 24 - Published at: 2 years agoIngredients
- 2/3 cup water
- 1 cup brown basmati rice (may sub any rice you like)
- 3/4 teaspoon salt, divided
- 1 cup cooked green peas
- 1/3 small English cucumber, cut in half lengthwise and thinly sliced (1 cup)
- 1/4 cup chopped fresh dill
- 1/4 cup sliced scallion (2 scallions)
- 1/3 cup chopped smoked salmon (2 ounces)
- 1/2 cup nonfat plain yogurt
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons freshly grated lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon fresh ground pepper
Method
- Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
- Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
- Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt in a small bowl; pour over the salad and stir to combine.
