Arborio Rice Salad With Cucumber And Mint Recipe

1. 1

   To a kettle of boiling salted water add in the rice, stirring, return the water to a boil, stirring, and boil the rice, stirring occasionally, for 10 to 12 min, or possibly till it is tender.

2. 2

   Drain the rice in a large colander or possibly sieve, rinse it under cool water till it is cooled, and drain

3. 3

   it well.

4. 4

   Transfer the rice to a large bowl.

5. 5

   The rice may be cooked 3 days in advance and kept covered and chilled.

6. 6

   In a bowl whisk together the vinegar, the lemon juice, and salt and pepper

7. 7

   to taste, add in the oil in a stream, whisking, and whisk the dressing till it is emulsified.

8. 8

   To the rice add in the dressing, the cucumber, and the mint, toss the salad well, and serve it with the radishes.

9. 9

   The salad may be made several hrs in advance and kept covered and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.