Red Rice Salad with Peaches & Cucumber
Toss cucumber in a bowl with 3/4 teaspoon salt; let stand at room temperature for 1 hour. Rinse, then drain in a sieve, pressing to extract excess water.Advertisement
Meanwhile, combine water, rice and 1/4 teaspoon salt in a large saucepan. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover and cook until the rice is tender, about 20 minutes. Let stand, covered, for 5 minutes. If there is any water remaining, drain the rice in a fine colander. Fluff with a fork and spread out on a baking sheet to cool.
Whisk lemon juice, oil, ginger and the remaining 1/4 teaspoon salt in a large bowl until well combined. Add the cucumber, the rice, peaches (or nectarines), sunflower seeds, mint and chile; mix well. Refrigerate for about 30 minutes to let the flavors develop.
Just before serving, add arugula and toss again.
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 1 day. Finish with Step 4 just before serving.
Tip: Toast nuts before using in a recipe for the best flavor. To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast seeds, chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
1 starch, 1 vegetable, 1/2 lean meat, 2 fat