Mediterranean Rice Salad

From The American Vegetarian Cookbook

Salad:

1 cup white or brown basmati or long grain brown rice

2 to 2 ½ cups water, depending on rice

1 teaspoon sunflower oil

1 tablespoon olive oil

2 to 3 cups sliced zucchini

1 teaspoon dried basil

1 teaspoon dried oregano

8 cups Butter or Red lettuce, in ¼ inch slivers

4 cups coarsely chopped spinach, or 2 cups arugula and 2 cups spinach

1 cup alfalfa or sunflower sprouts

½ cup sliced pimento-stuffed green olives (my favorite) or 1/3 cup slivered sun-dried tomatoes

¼ cup chopped fresh basil, or 2 tablespoons chopped fresh mint (optional)

Ground rock salt to taste (optional)

Dressing:

½ cup extra-virgin olive oil

3 tablespoons fresh lemon juice

1 large garlic clove, pressed

½ to 1 teaspoon honey (optional)

½ teaspoon dried chervil

¼ teaspoon dried mint

½ teaspoon dried thyme

1/8 teaspoon dried tarragon

½ teaspoon Dijon-style mustard

½ teaspoon ground rock salt or salt free seasoning

Freshly ground black pepper to taste

Place rice in a medium saucepan. If using basmati rice, add 2 cups of water and 1 teaspoon sunflower oil. If using brown rice, add 2 ¼ cups water and 1 teaspoon sunflower oil. Bring to a boil, stir once, cover, and simmer for 20 minutes for white basmati rice and 40 minutes for brown rice. Remove basmati rice from heat and fluff with fork; do not lift cover of brown rice for an additional 10 minutes, but do remove from heat.

(You could also skip this step entirely, by cooking your rice in a rice cooker if you have one. That’s what I do!)

While rice is cooking, heat oil in a large skillet or wok. Add zucchini, basil, and oregano and sauté, stirring frequently (add 1 to 2 tablespoons water to prevent scorching) over medium-high heat for 5 to 7 minutes, or until zucchini is just tender; do not over cook or it will fall apart in salad.

Measure dressing ingredients into blender and blend until creamy.

Add slivered and chopped greens to salad bowl with dressing. Add rice and zucchini, toss well. Fold in sprouts, olives or sun-dried tomatoes and fresh herbs. Adjust seasonings. You may need to add a dash more salt, since no salt was added to the rice during cooking.