This recipe is courtesy of Food Network's Amy Thielen, who I haven't seen for awhile. Hope that she is back soon.
With parsley available year round, this will become a staple on my table. Who knew parsley could be so good, and I did make a couple of tweaks.
Ingredients:
3 1/2 T. fresh lemon juice
1 T. Dijon mustard
1 t. honey
1/2 t. black pepper
1/2 t. fine sea salt
1 clove garlic, grated (I almost always roast my garlic)
1/4 C. olive oil
1 cup cold, cooked rice, such as basmati
5 C. roughly chopped parsley, with tender stems (I also used some cilantro with the parsley.)
1 C. whole almonds, toasted and roughly chopped
1/2 C. finely diced sweet onion, such as Vidalia
zest of 1 lemon
dashes hot paprika, for garnish, optional.
Directions:
Make the dressing right in the serving bowl. Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.
Reheat the rice until steaming, microwave for a minute or two.
Add the parsley to the dressing and toss to combine. Add the rice, almonds, onion and lemon zest, and toss well.
Serve, garnished with a couple dashes of hot paprika if desired. I opted out of this, and shaved some parmigiano reggiano cheese on top. And this was extra special because we picked up this cheese at Cugini's restaurant in St. Maarten back in March.
