Basmati Salad

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!