Nutrition per serving may change if servings are adjusted.
⅔ cups water
1 cup brown basmati or brown Texmati rice
¾ teaspoon salt, divided
1 cup cooked green peas
⅓ small English cucumber, cut in half lengthwise and thinly sliced (1 cup)
¼ cup chopped fresh dill
¼ cup sliced scallions, (2 scallions)
⅓ cup chopped smoked salmon, (2 ounces)
½ cup nonfat plain yogurt
2 tablespoons extra-virgin olive oil
2 teaspoons freshly grated lemon zest
1 tablespoon lemon juice
½ teaspoon freshly ground pepper
Bring water to a boil in a saucepan. Stir in rice and ½ teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
Whisk together yogurt, oil, lemon zest and juice, pepper and remaining ¼ teaspoon salt In a small bowl,; pour over the salad and stir to combine.
Make Ahead Tip: Cover and refrigerate up to 1 hour ahead.
Very nice salad, easy to make, mild flavor but nice simple dinner, and keeps well for leftovers the next day for lunch. WIll make it again.
December 26, 2011
By: EatingWell User
Light, fresh and delicious!
This salad is so easy to make. The dill and cucumber give it a fresh flavor that balances perfectly the rich smoky salmon. In general I'm not a fan of cold rice salads because I think the rice can be dry and tough, but the yogurt keeps the rice moist and tender.