Description
An easy and flavor-packed rice salad, perfect for all your spring get-togethers.
Ingredients
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- 1 tbsp ghee
- 1 tbsp cumin seeds
- 1/2 cup basmati rice, thoroughly washed
- 1 1/4 cup water
- 1 cup of frozen peas, thawed
- fresh herbs of choice (cilantro, green onions, mint)
- 1/2 avocado, sliced
- 1 small seedless cucumber, sliced
- pickled shallots
- for topping: chili oil, lemon juice, salt and pepper
Instructions
- Make the rice. In a stove top pot, add the ghee and bring up to a low-medium heat. Add the cumin seeds and toast until fragrant and golden brown.
- Add the rice and toast in the ghee for about a minute, stirring to avoid sticking.
- Add the water and stir to evenly settle the rice. Cook according to package instructions. (I cook my rice by turning up the heat to medium-high and bring the water up to a boil. Cover the pot, then reduce heat to simmer. Cook for about 15 minutes until the rice is tender. Remove from heat and set aside.)
- Prep the eggs while the rice cooks. In another small stovetop pot, add water and bring up to a boil. Add cold eggs to the water using a slotted spoon. Cook for about six minutes on a low boil, then using a spoon crack the shells in the pot. Cook for another minute or two, then remove eggs and shock in cold water to stop the cooking. Peel and slice for serving.
- To assemble the salad, add everything to a large serving tray, and toss to combine. Serve at room temp or chilled. Enjoy!