July 02, 2014

french rice salad with olives and lemon herb dressing


I usually think of rice as being an Asian dish, however as it turns out... even the French eat rice. I came across this recipe and after making some changes to it... here it is.  This rice dish is so healthy, full of flavor, and you won't be able to help but love the texture.  The crunch of the green beans is delicious with the rice and the zip of the lemony parsley olive oil dressing.  This dish would go perfect alongside poultry or fish, or just as a vegetarian salad.

One great thing about this dish... most of it can be made hours ahead of time (during nap time vs when the little ones are on your pant legs).  Since it's served at room temperature you can make the rice earlier in the day and let it be cooling while you are making the dressing:)  

Servings 4-6
Total Time 50 minutes

  • 2 cups organic brown rice
  • 1 medium zucchini,diced
  • 2 cups chopped haricots verts (you can substitute any green beans)
  • 1 1/2 cups fresh parsley
  • 1/2 cup olive oil
  • 1 teaspoon sea salt (or kosher)
  • 1 lemon juiced, about 2 tablespoons
  • freshly cracked black pepper
  • 4 green onions, finely sliced
  • 35-45 French green olives (depending on the size), such as lucques or picholine, pitted and chopped (if you can't find french green olives, you can substitute any green olives)
  • 2 1/2 cups chopped spinach 


1.  Boil the rice just as you would pasta, in a large pot of boiling salted water, for 30 minutes, or until it is tender, but still has a firm texture.

2.  Add the zucchini and haricots verts, and cook an additional 5 minutes. Drain the rice and vegetables together.  Set aside and let cool (short on time... put it in the refrigerator).

3.  While the rice and vegetables are draining, roughly chop the parsley, and add it to the food processor (or use a hand mixer)  with the olive oil and salt. Run the machine for 5 minutes, until you have a very green parsley oil.  Add in the lemon juice and some pepper, run for another second or two.

4.  Add all the sauce to the rice, along with the scallions, and toss well to coat.

5. Leave the rice salad to cool completely to room temperature. Just before serving, toss in the olives and spinach. Serve at room temperature.


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