Italian Rice

This is more rice salad than risotto, and that’s a good thing. Cooked brown rice gets a quick sauté with celery and shallots in sunflower oil, then tossed with fresh sprouts, cashews, and a splash of apple cider vinegar. Served at room temperature, it’s light, crunchy, and ready in 15 minutes.

Tarragon is the herb that gives this its personality. That slightly anise-like, peppery flavor is what makes the dish feel vaguely Italian (or maybe more French, honestly), and it pairs surprisingly well with the nuttiness of brown rice and cashews. A whisper of dill rounds it out without competing.

The alfalfa sprouts go in after cooking, so they keep their delicate crunch and grassy freshness. They’d wilt to nothing in the hot pan.

Kitchen Tips

• Use pre-cooked and cooled brown rice. Freshly cooked rice is too sticky and steams instead of sautéing properly.
• Sauté the rice with the vegetables for the full 5 minutes. This toasts the grains slightly and gives them a nuttier flavor.
• Add the cider vinegar while the rice is still warm. Warm grains absorb dressing better than cold ones.
• Chop the cashews roughly so you get noticeable crunchy pieces in each bite.

Variations

• Swap cashews for toasted pine nuts or slivered almonds.
• Add diced sun-dried tomatoes or roasted red peppers for color and sweetness.
• Toss in a handful of fresh basil leaves for a more distinctly Italian flavor.