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.