The mighty Basmati
Before we say goodbye to summer, I would like to share another cool summer salad.
It's no secret I like lemon on just about anything, so needless to say, this basmati salad is one of my favorites. In fact it takes center stage for me.
Basmati is a nice alternative to couscous or orzo.
It's perfect for a cold salad because it's naturally free flowing and wonderfully fragrant.
For the basmati, you will need:
*I suggest preparing the basmati an at least an hour ahead of time to allow adequate cooling time
1 3/4 cups of chicken broth
(vegetable broth or water will do)
1 cup of basmati
2 tablespoons of olive oil
a dash of salt and pepper
In a medium pot, over medium heat add olive oil and wait for it to warm for about a minute.
Add the basmati and toss until the rains are coated in olive oil.
Stir consistently for 3 minutes and then add broth or water and salt and pepper.
Cover and let simmer for 15-20 minutes and then turn the heat off and let it sit, covered, for another 5-10 minutes.
Remove the lid and fluff rice with a fork, leave it uncovered to cool further.
Meanwhile...
Chop:
3 roma tomatoes
1/2 a bushel of cilantro
1/4 of a purple onion
2 garlic cloves
In a large bowl, combine the basmati and all of the chopped veggies and tomato.
Toss with the juice of 2 lemons, about a 1/4 cup of olive oil, salt & pepper and crumbled feta.
Chill the salad for 30-45 minutes.
Enjoy!
