Rice Crown Salad
Rice Crown Salad
Ingrediënten
Rice Ring:
- 1 cup chicken broth or vegetable broth
- 1 cup water
- 6 tablespoons unsalted butter
- 1 tablespoon finely chopped onion
- 1 cup short-grain rice such as imported Spanish or Arborio
- Salt
- ¼ teaspoon dried thyme
- ⅛ teaspoon dried tarragon
- ¼ sprig parsley plus more for garnish; optional
Mushroom Garnish:
- ¼ pound mushrooms coarsely chopped or thinly sliced
- Fresh lemon juice from ½ lemon
Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon vinegar
- ¼ teaspoon sugar
- Salt
- Freshly ground black pepper
- ¼ teaspoon Dijon mustard
- ¼ teaspoon dried thyme
- 1 garlic clove mashed
- 1 fresh parsley sprig
- 1 anchovy fillet canned or jarred, finely chopped
- ½ teaspoon anchovy oil from the can
- 1 pimiento coarsely chopped
Instructies
- Prepare the rice ring: In a medium saucepan, bring the chicken or vegetable broth and water to a boil over medium-high heat.
- Keep hot.
- In a deep earthenware casserole dish or Dutch oven, melt 3 tablespoons of butter over medium heat.
- Add the chopped onion and cook, stirring, until translucent, about 3 minutes.
- Stir in the rice to coat with butter, then add the hot broth-water mixture.
- Bring to a boil.
- Stir in salt, dried thyme, dried tarragon, and parsley sprig.
- Transfer the dish to the preheated oven and bake for 15 minutes.
- Remove the dish from the oven, discard the parsley, and dot the rice with the remaining 3 tablespoons of butter.
- Cover and let sit on a stovetop or hot plate for 10 minutes.
- Grease an 8-inch ring mold with butter and fill it with the cooked rice mixture.
- Press down to pack well.
- Return to the oven and bake for an additional 2 minutes.
- In a medium bowl, toss the mushrooms with fresh lemon juice and let sit while preparing the dressing.
- Prepare the dressing: In a small bowl, whisk together the extra-virgin olive oil, vinegar, sugar, salt, black pepper, Dijon mustard, dried thyme, mashed garlic, fresh parsley, chopped anchovy fillet, anchovy oil, and chopped pimiento.
- Turn the rice ring out onto a round platter.
- Arrange the marinated mushrooms and chopped pimiento around or on top of the rice.
- Drizzle the dressing over the rice.
- Garnish with additional parsley, if desired.
- Serve the Rice Crown Salad at room temperature and enjoy its elegant presentation and delightful flavors!
Notes / Tips / Wine Advice:
Wine Advice:
A light and crisp Sauvignon Blanc or a sparkling Cava would complement this dish beautifully.Nutritional Information
Calories: 280 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 18 g | Fiber: 2 g | Sugar: 1 g
