Basmati Rice with Salsa Verde
Basmati Rice with Salsa Verde is full of seeds and toasted almonds; all components can be made ahead, and it's super versatile. It's the perfect rice salad for a light lunch, a buffet table, or take to work.
Servings 4 servings
Ingredients
- Keep in mind that the quantities are not exact. That's why I talk about bunch and medium-sized. Adapt to your personal taste.
For the salsa:
- 1 bunch arugula clean and dry
- 1 medium green onion
- ½ cup fresh parsley
- ½ cup fresh basil leaves
- 4-5 green olives pitted
- 2 tablespoons mayonnaise
- ¼ cup olive oil plus a few extra tablespoons
- salt and freshly ground black pepper
For the rice:
- 2 cups uncooked basmati rice
- ¼ cup sliced almonds toasted
- 2 tablespoons sunflower seeds lightly toasted
- 1 tablespoon sesame seeds lightly toasted
- 2 tablespoons chopped green onions
- fresh parsley chopped
Instructions
For the salsa:
- In a processor put 1 bunch arugula, coarsely chopped, 1 medium green onion (only white and light green parts), ½ cup fresh parsley, coarsely chopped, ½ cup fresh basil leaves, 4-5 green olives, and 2 tablespoons mayonnaise.
- Add ¼ cup olive oil and start to process. Add more oil if it’s dry until you have a creamy salsa. Season with salt and freshly ground black pepper to taste.
- Keep covered in a jar in the fridge with a thin layer of olive oil on top.
For the rice:
- Cook 2 cups uncooked basmati rice according to the package directions, in salted water. Drain, transfer to a large bowl, drizzle with some olive oil, mix and let cool.
- Mix with salsa verde to taste.
- Sprinkle ¼ cup sliced almonds, 2 tablespoons sunflower seeds, 1 tablespoon sesame seeds and 2 tablespoons chopped green onions, a drizzle of olive oil, fresh parsley and a few grindings of black pepper, or to taste.
Notes
Sliced almonds add a crunch unlike any other nut, in my opinion. But use chopped almonds if that's all you have, or even pecans.
Seeds: sesame and sunflower, lightly toasted, add a fantastic flavor.
Make-ahead: Cook the rice, drain and keep covered in the refrigerator until needed. The same goes for the salsa verde. Put it in a glass jar and add a thin layer of oil on top before closing to keep it vibrant for a longer time.
