Summer Rice Salad

a year-round staple side dish

This is inspired by a side that comes with the tacos at one of our favorite restaurants - Millie’s! They have two versions at their location in Nantucket and my version (below) pulls in my favorite parts of both.

You can use it as a side dish for taco night, Mediterranean inspired skewers, jerk shrimp, or a base for a yummy bowl.

Logistics

• Total time: 50 minutes

• Makes: 3.5 cups

Ingredients

• 1 cup uncooked jasmine or thai rice

• 1 cup beef or chicken broth (optional)

• 1 tablespoon butter

• 2 teaspoons of your favorite everyday seasoning blend

• 1 cup diced cherry tomatoes

• 2 tablespoons mint, thinly sliced

• 3 green onions, thinly sliced

• 3/4 cup cotija or feta cheese

• 1 lime, juiced

Instructions

1. Add the butter and rice into your pot and toast over medium heat for 3 minutes, stir to coat and prevent any burning.

2. Add in 1 cup of broth and 1 cup of water into the pot. Bring to a boil then cover with a lid and turn the heat down to medium low so its at a simmer.

3. After 20 minutes turn the heat off but leave the lid on to let the rice steam for another 20 minutes.

4. Prep you tomatoes, onion, and mint! Crumble the cheese into small pieces

5. Add the rice into a mixing bowl, then add in the cheese, green onion, mint, and tomatoes. Squeeze in the lime juice then give it all a big stir.

6. Serve and enjoy!

Here are a few ideas for what to serve this with

Bubby’s Beef Barbacoa

Lemony Grilled Cod

Universal Taco Marinade