Lemon Rice Salad With Peanuts
1 1/2 cups unconverted long-grain rice
3/4 teaspoon freshly grated lemon zest
3 tablespoons fresh lemon juice
6 tablespoons olive oil
1/2 cup minced fresh parsley leaves
3 scallions, sliced thin
1/2 cup unsalted dry-roasted peanuts, chopped coarse
In a large saucepan bring 4 quarts water to a boil with the salt.
Sprinkle in the rice, stirring until the water returns to a boil, and boil it for 10 minutes.
In a large colander drain the rice and rinse it.
Set the colander over another large saucepan of boiling water and steam the rice, covered with a kitchen towel and the lid, for 15 minutes, or until it is fluffy and dry.
In a small bowl whisk together the zest, the lemon juice, the oil, and salt and pepper to taste.
In a serving bowl combine well the rice, the parsley, the scallions, the peanuts, and the lemon dressing.
The rice salad may be made 3 hours in advance and kept covered and chilled.