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Arborio Rice Salad With Cucumber And Mint

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(0)
CATEGORY CUISINE TAG YIELD
Grains May 1992 1 Servings

INGREDIENTS

1 lb Arborio rice
3 T White-wine vinegar
1 T Fresh lemon juice
1/2 c Olive oil
1 lb Cucumber, peeled seeded
and
chopped
3/4 c Fresh mint leaves, minced
Radishes as an accompaniment
if desired

INSTRUCTIONS

To a kettle of boiling salted water add the rice, stirring, return the
water to a boil, stirring, and boil the rice, stirring occasionally,
for 10 to 12 minutes, or until it is tender. Drain the rice in a  large
colander or sieve, rinse it under cold water until it is  cooled, and
drain it well. Transfer the rice to a large bowl. The  rice may be
cooked 3 days in advance and kept covered and chilled.  In a bowl whisk
together the vinegar, the lemon juice, and salt and  pepper to taste,
add the oil in a stream, whisking, and whisk the  dressing until it is
emulsified. To the rice add the dressing, the  cucumber, and the mint,
toss the salad well, and serve it with the  radishes. The salad may be
made several hours in advance and kept  covered and chilled.  Serves 6.
Gourmet May 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

A Message from our Provider:

“Jesus: to know him is to love him”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2718
Calories From Fat: 979
Total Fat: 110.9g
Cholesterol: 0mg
Sodium: 811.2mg
Potassium: 1538.6mg
Carbohydrates: 381.3g
Fiber: 13.7g
Sugar: 8.5g
Protein: 44.9g


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