Heat 1 TBSP of the olive oil in a medium-size saucepan over medium-high heat.
Add the onion and rice to the pan and cook, stirring often, for about 1 minute.
Stir in the white wine and cook, stirring often, until the wine has been absorbed.
Stir in the water and bring to a boil.
Place a lid on the pan then reduce the heat to low and simmer, keeping the lid on, for 20 minutes.
Turn off the heat and keep the pan on the stove, keeping the lid on, for 10 more minutes.
Transfer the rice to a large bowl and allow to cool for about 10 minutes.
In a separate large bowl mix together the cucumber, bell peppers, garlic, mint, chives, lemon juice, vinegar, kosher salt, black pepper, and 3 TBSP olive oil.
Now stir the cooled rice in with everything else then taste and season with additional salt & pepper, if needed.
Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.
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