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Rice salad with herbed muscat dressing

Makes 6 servings

Here's a perfect destination for leftover cooked rice (white, brown, or basmati); you'll need about 2 cups. To keep the nuts crunchy, add them after chilling and just before serving.

 

2/3 cup long-grain white or brown rice

 

For the dressing

¼ cup Muscat or other sweet, dessert-style white wine

½ cup light raisins

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tablespoon minced fresh tarragon or ½ teaspoon dried tarragon

2 teaspoons Dijon mustard

2 cloves garlic, minced

¼ teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

 

To complete the recipe

¼ cup ripe olives, pitted and quartered

½ cup toasted pine nuts

1 scallion (both white and green parts), finely chopped

 

Cook the rice according to package directions. Allow it to come to room temperature.

To make the dressing, heat the wine in a small saucepan over medium heat until just warm; add the raisins. Let stand until the raisins are plump, about 15 minutes, or longer if the raisins are dry.

Whisk together all the dressing ingredients in a small bowl. Stir in the raisins and wine.

To complete the recipe, toss the rice with the remaining ingredients in a medium bowl. Add the dressing and toss again. Taste and adjust the seasoning.


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