Zesty Rice Salad with Mango, Cucumber, Cashews, and Lots of Herbs


1 1/2 cups basmati rice
1 kaffir lime leaf, or one 2-inch strip fresh lime zest (removed with a vegetable peeler)
Kosher salt and freshly ground pepper
1 cup diced cucumber
1 cup diced mango
1/2 cup toasted cashews, very coarsely chopped
1/2 cup coarsely chopped fresh dill
1/3 cup finely chopped fresh flat-leaf parsley
2 green onions, trimmed and thinly sliced
1/3 cup extra-virgin olive oil
Juice of 1 medium lemon
Juice of 1 medium lime


In a medium saucepan, combine the basmati rice, lime leaf or zest, if using, a few big pinches of salt, and 2 1/4 cups water. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer, cover, and cook 10 minutes. Remove the pan from the heat and fluff the rice with a fork. Drape a clean kitchen towel over the pot, replace the lid, and set aside until the water is fully absorbed, about 5 minutes. Spread the rice on a rimmed baking sheet or platter to cool, discarding the lime leaf.

Toss together the rice, cucumber, mango, cashews, dill, parsley, green onions, oil, lemon zest and juice, lime zest and juice, a big pinch of salt, and several grinds of pepper. Taste and adjust the seasoning before serving.


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