This recipe from the June 2012 issue of Bon Appetit is a delicious side dish that is also a great way to use garden-fresh vegetables and leftover rice. The recipe calls for assorted vegetables, such as radishes, tomatoes, peas, summer squash, herbs and carrots; I used radishes, tomatoes, summer squash, red onion, and yellow and green beans (which I blanched for a few minutes in boiling water to make them tender-crisp). Tender herbs, such as parsley, basil, cilantro, mint, summer savoury, oregano and dill, would work better in this dish than sage, rosemary or thyme.

It’s important to use cold rice in this recipe; you can cook it in advance and either keep it in the fridge for a day or in the freezer indefinitely. A minute or so on high in the microwave will thaw the frozen rice. To make the rice, stir a cup of basmati rice into a teaspoon of olive oil in a small saucepan over medium-high heat for a minute or two to toast the rice. Then add 1½ cups of water, ½ tsp of salt and bring the mixture to a rapid boil. Cover the pan, turn the heat down to very low and cook for 17 minutes. Remove the pan from the heat, but leave the lid on for another 10 minutes. Then fluff the rice and refrigerate or freeze to use in the salad.

Avoiding Additives and Preservatives

The ingredients in this recipe that may contain additives and preservatives are the rice and red wine vinegar. Use a good-quality basmati rice—nothing that has been converted or has had flavour added. Look for a red wine vinegar with only naturally occurring sulphites, such as Eden Organic brand.

The salad is tossed with a thyme, parsley and shallot dressing.

I used tomatoes, summer squash, radishes, blanched beans and red onion.

This salad is a great side dish or vegetarian entree.

I served this salad with grilled salmon.

Ingredients:

1 small shallot, chopped

2 tablespoons chopped flat-leaf parsley

2 tablespoons red wine vinegar

2 teaspoons fresh thyme leaves

1/3 cup extra-virgin olive oil, divided

Kosher salt, freshly ground pepper

1/3 cup extra-virgin olive oil

2 cups cooked basmati rice, cooled

2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons

¾ cup torn mixed leafy greens, sprouts, and herbs

1/3 cup chopped red, yellow, or white onion or scallions

2 tablespoons toasted pine nuts (optional)

Preparation:

Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.

Place remaining ingredients in a large bowl; drizzle with 3 Tbsp. dressing and toss to coat. Pass remaining dressing alongside for drizzling over. Serves 2-4.

From the June 2012 issue of Bon Appetit.