Have A Rice Day | Rice Recipes

Salmon Pistachio Rice Salad

Rice becomes infused with the delicate flavors of smoked salmon, lemon and herbs in this summertime salad. For a special presentation, use short-grain rice, which is more glutinous than other rice types, press into a mold and unmold for a plated masterpiece.

What You’ll Need:

Ingredients

2 tbsp	vegetable oil	30 mL
1 cup	sliced zucchini	250 mL
1 tsp	salt	5 mL
1/4 cup	olive oil	50 mL
2 tbsp	lemon juice	30 mL
1/3 cup	water or vegetable stock	75 mL
2 tsp	lemon pepper	10 mL
2 1/2 cups	cooked Kokuho® Rose White or Kokuho® Rose Brown Rice	625 mL
1	head of Boston lettuce, torn	1
1/3 cup	sliced spring onion	75 mL
2 tbsp	chopped flat-leaf parsley	30 mL
5 1/2 oz	smoked salmon, sliced into short strips	150 g
2 tbsp	chopped pistachio nuts	30 mL

Directions

In medium pan, heat vegetable oil; add zucchini and brown on each side. Season with salt and set aside to cool.

In large bowl, whisk olive oil, lemon juice, water and pepper. Add zucchini, rice, lettuce, onions, parsley, salmon and nuts; toss.

Makes 4 servings.

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Recipes Courtesy of the USA Rice Federation.

Salmon Pistachio Rice Salad

What You’ll Need:

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