Ingredients
1/2 cup slivered almonds
2 cups long-grain white rice, thoroughly rinsed
4 cups water
1/4 cup extra-virgin olive oil
Zest and juice of 3 large lemons, finely grated, with additional juice as needed
Kosher salt (Diamond Crystal preferred) and freshly ground black pepper
1 small fennel bulb, cleaned and thinly sliced
1 small red onion, thinly sliced
1/2 cup golden raisins
3/4 cup finely chopped fresh mint
1/2 cup finely chopped fresh Italian parsley
2 large scallions, thinly sliced
Instructions
- In a small, dry skillet, gently toast the slivered almonds over medium heat until they turn a light golden color, which should take about 2 to 3 minutes. Once done, transfer them to a plate and set them aside.
- Take a medium saucepan and combine the rinsed rice with the 4 cups of water. Bring this mixture to a boil, then lower the heat to a simmer, cover, and cook until all the water is absorbed, which should take roughly 20 minutes.
- Once the rice is done, remove it from the heat and let it rest, still covered, for approximately 10 minutes.
- While the rice is resting, prepare the dressing. In a small bowl, whisk together the extra-virgin olive oil, finely grated lemon zest, and lemon juice. Season this mixture with salt and freshly ground black pepper according to your taste.
- In a spacious bowl, combine the cooked rice, shaved fennel, sliced red onion, and golden raisins. Toss these ingredients together thoroughly. Add the finely chopped mint and Italian parsley, and toss once more.
- Pour about half of the lemon dressing over the rice salad, ensuring it is well mixed. Add more dressing as needed, being cautious not to overdress the salad; it’s possible you won’t require all the dressing. Taste the salad and adjust the seasoning, adding more salt, pepper, and/or lemon juice as necessary.
- Transfer the prepared salad to a serving bowl or onto individual plates. Garnish it with the toasted slivered almonds and thinly sliced scallions, and it’s ready to be served. Enjoy your meal!