Mediterranean Basmati Rice Salad

Ingredients

• Basmati rice (1 cup)
• Water (2 cups)
• Salt (1/2 teaspoon, plus a pinch for cooking rice)
• Cucumber (1, diced)
• Yellow bell pepper (1, diced)
• Red bell pepper (1, diced)
• Cherry tomatoes (1 cup, halved)
• Red onion (1/2, finely chopped)
• Fresh parsley (1/4 cup, chopped)
• Fresh mint (1/4 cup, chopped)
• Olive oil (3 tablespoons)
• Lemon juice (2 tablespoons)
• Black pepper (1/4 teaspoon)

Instructions

1. Rinse the basmati rice under cold water to remove excess starch until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Stir in the rinsed basmati rice and a pinch of salt. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is fluffy and all water is absorbed.
3. Once the rice is cooked, remove it from heat and let it cool completely in a large bowl, fluffing it occasionally with a fork.
4. While the rice cools, prepare the vegetables: dice the cucumber, yellow bell pepper, and red bell pepper; halve the cherry tomatoes; and finely chop the red onion, parsley, and mint.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create a zesty dressing.
6. Once the rice has cooled, add the diced vegetables, chopped herbs, and the dressing to the bowl. Toss gently to combine everything evenly.
7. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
8. Serve chilled as a refreshing salad or side dish.