Ingredients:
For the rice:
- 1 and 1/2 cups basmati rice
- 1 Teaspoon sea salt
For the cucumbers:
- 1 pound cucumbers, peeled and cut in to 1/4 inch dice
- 1 Tablespoon sea salt
For the salad:
- 1/4 Cup Garlic Gold®
- Juice and zest from 2 fresh lemons
- 2 Teaspoons honey
- 1/2 Teaspoon freshly ground black pepper
- 1 cup fresh mint leaves, minced
- 1/2 cup fresh parsley, minced
- 1/3 cup chopped cured green olives
For Cucumbers:
Start this process first, as it will take the longest. Sprinkle the diced cucumber with sea salt; stir to combine. Place diced cucumber in large sieve or colander. Take a produce or other plastic bag and fill half full with water and tie at the top so as to act as a weight. Place on top of diced salted cucumber and let sit while you make the rest of the salad. After they have sat at least one hour, rinse well and add to rice mixture.
For the rice:
Bring 4-quarts of water to boil in a large pot. Meanwhile, heat a large skillet on stove until hot, about 3 minutes; add rice and toast, stirring frequently, until fragrant, about 5 minutes. Add salt to water and toasted rice to water (as though it was pasta). Return to boil and boil rice about 15 minutes, or until it is done to your liking. Drain in a colander and run cold water to stop the cooking process. Set aside.
For the salad:
Spoon Garlic Gold® so Nuggets and Oil are evenly mixed with lemon juice, honey, and black pepper. In separate bowl, combined cooked rice, salted, rinsed, and drained cucumbers, mint, parsley, and olives. Add dressing, stir well, and serve, immediately.
Serves 6-8.
If you liked this Recipe, you will love these products:
- Garlic Gold®
