Rice salad with chicken and pistachios
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Salt | ||
| 1½ | cup | Arborio or long-grain white rice |
| 4 | tablespoons | (to 5 tbs) extra-virgin olive oil |
| Zest and juice of 1 large lemon | ||
| 3 | cups | Cubed cooked chicken |
| ¾ | cup | Shelled unsalted pistachios (about 4oz) |
| 1 | small | Red onion, finely diced |
| ½ | cup | Flat-leaf parsley finely chopped |
| ¼ | cup | Basil, finely chopped |
| 3 | tablespoons | Drained small capers |
| Salt and pepper to taste | ||
Directions
1. In a large saucepan, bring 10 cups of water to a boil. Stir in 1 tbs salt. Add the rice and cook uncovered over moderate heat until al dente, about 15 minutes. Drain in a colander, rinse with cold water and drain again. Place the rice in a large bowl.
2. In a small bowl, mix ¬ cup of the oil with the lemon zest and lemon juice and pour the dressing over the rice. Add the chicken, pistachios, onion, parsley, basil and capers; toss. Add up to 1 tbs of oil. Season with salt and pepper to taste. Let stand for at least 20 minutes before serving.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95