Rice Salad
at-a-glance
Serves Serves 6 to 8
1 1/2 cups long grain white riceSalt1 small shallot, minced1 pint cherry tomatoes, quartered3/4 cup drained cannellini beans6 tablespoons coarsely grated parmesan1/4 cup thinly sliced fennel (optional)1/4 cup olive oil3 tablespoons red wine vinegar2 celery ribs, thinly sliced1 carrot, peeled and coarsely grated1 handful parsley leaves, sliced1 small handful fresh basil leaves, slicedFreshly ground black pepper
1. In a medium saucepan, bring 3 cups of water to a boil. Add the rice and a pinch of salt, cover, and reduce the heat to low. Cook covered for 20 minutes, then take the pot off the heat, sprinkle the shallot over the rice, and let sit, covered, for 5 more minutes.2. Transfer the rice to a large salad bowl, fluff with a fork, and let cool for about 15 minutes. Add all the remaining ingredients, tossing well and seasoning with salt and pepper to taste. Serve at room temperature.
