This may seem odd to you, but this is a recipe that I created for a two year old’s birthday party. Weird, right? It’s a family thing. I was cooking for my nephew’s birthday gathering, and his toddler tastebuds are almost as sophisticated as his mother’s. Greyson is a kid who deeply believes in eating garlic toum on everything and will pound slices of raw garlic like a regular toddler would pound raisins. Yep, my nephew is weird. I basically call him the “Condiment King,” but one without a love affair with regular old ketchup. Nope, this is a kid who wants aioli and sweet potato chips. So, in honor of turning the big “2,” I created an herbaceous rice salad that was high on flavor and a true crowd pleaser for his discerning tastebuds and all the other adults, hahahaha.
One thing that I know rings true in cooking, is that we tend to be timid and shy in the States when it comes to using spices and herbs. This dish needed to be packed with flavor for my nephew, so there is no timidity here! I used Jasmine rice for the subtle floral, nuttiness of the grain, and then proceeded to layer on major flavor notes.
With a dish this simple and fresh, using a good quality olive oil is more than crucial. I love the pungency of Tiber Canyon’s beautiful oil. Their regular extra virgin is awesome, but their meyer lemon olive oil would be stellar in this dish! If you ever order any, tell them we sent ya! 😉
When I say herbaceous, I am not kidding. I used handfuls of dill and fresh mint to color this medley. Coupled with red onion, feta, garlic, tomatoes, and a little jalapeño for some heat, this dish took on a very Mediterranean vibe!
I prefer this dish cold. It is so beautiful as a side or main during warm weather. The flavors are so bright!
Paired with some blacked shrimp, my belly was more than happy…..and a certain two year old was all smiles! All that was missing was a crisp pinot grigio, for the adult set, of course.
Hahahaha, happy eats, peeps!
Bright and summery, this salad sings with flavor. Pair it with a crisp pinot grigio and a pile of blackened shrimp for an easy summer dinner.
- 3 c jasmine rice
- 6 cups water
- 1 tbls Better Than Bullion
- 1/4 red onion minced
- 1 bunch scallions diced
- 2 bunches dill chopped
- 2 bunches mint chopped
- 1 serrano chili (ribs & seeds included) minced
- 5 cloves garlic minced
- 3/4 c olive oil
- 1 lemon, juice and zest
- 1 tsp salt
- 2 pints grape or cherry tomatoes halved
- 6 oz feta cheese
Using the rice, 6 cups of water, and Better Than Boullion, cook the rice per package instructions and then chill covered in the fridge during the time it takes you to prep the other ingredients. You do not want the rice in the fridge long enough to become hard and unpalatable. It should not be hot when you add it to the herb and veggie mixture.
Chop and prep all the ingredients into a large bowl. Toss with the olive oil, rice and lemon juice. Serve room temperature or slightly chilled.