LEBANON
Rice Salad INGREDIENTS 1 ½ tsp salt 1 ½ cups long-grain rice ¼ cup fresh lemon juice ⅓ cup rice bran oil 1 clove garlic, minced 1 tsp fresh oregano, minced ¼ tsp freshly ground black pepper ⅛ to ¼ tsp. dried red capsicum flakes (or 1 tblsp fresh) 2 cups chopped spinach leaves 1 red capsicum, finely chopped 1 small cucumber, peeled and finely chopped ½ cup chopped spring onion ½ cup chopped kalamata olives 1 cup crumbled feta cheese - optional METHOD In a medium saucepan, bring 2 ½ cups water to a boil. Add ½ tsp salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and let sit for 5 minutes. Uncover and fluff with a fork. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining salt. Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temperature or cold.
72