Categories: Sides
Ingredients
- 2 lemons
- 1/4 cup vegetable oil
- 2 cups long-grain white rice
- 2 tbsp rice wine vinegar
- 2 tsp light brown sugar
- Kosher salt and black pepper
- 1/2 medium red onion, thinly sliced
- 1 medium carrot, shredded
- 1 cucumber, seeded and diced
- 1/2 cup chopped salted roasted peanuts
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup fresh basil, chopped
- 1 bunch watercress, leaves torn
Directions
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Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.
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Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bow, discarding the zest, and fluff with a fork. Let cool to room temp.
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Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 tsp salt and 1/2 tsp pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
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Add the carrot, cucumber, peanuts, cilantro, mint, basil, and watercress to the bowl with the rice. Add the dressing mixture and gently toss.