Rice Salad

rice, salad -

Rice Salad

Recipe from Ally's Kitchen by Alice d'antoni Phillips

2 cups rice (long grain), cooked per directions
½ tsp. sea salt
1 tsp. fresh cracked pepper
1 ½ cups red grapes, seedless, sliced lengthwise in halves
3 Tbl. Extra virgin olive oil
½ large lemon, juice & zest
1/2 cup fresh basil, loosely packed & chopped

In a mixing bowl, combine all the ingredients and toss and blend. Refrigerate about an hour before serving!

You can cook the rice like our package says on the stovetop, but Ally cooks hers in the microwave. Here is how she does it. Put the rice in a glass bowl with water (per the package directions), a tablespoon of butter, and 1 tsp. sea salt. Cover with a glass plate. Microwave on high for 18 minutes. Remove and fluff gently with a fork. Replace the lid and let the rice steam/cool about 30 minutes, fluffing again midway through this time.