Lemon Rice Salad - cooking recipe

Ingredients

1/4 cup minced shallots or 1/4 cup green onion
2 tablespoons olive oil (divided)
1 cup basmati rice or 1 cup jasmine rice, well rinsed
2 cups vegetable broth or 2 cups chicken broth
1 teaspoon grated lemon zest
2 1/2 tablespoons fresh lemon juice
1/3 1/3 cup mint or 1/3 cup a combination herbs
1 teaspoon finely diced garlic
1/2 cup diced red pepper
1/3 cup toasted chopped nuts (cashews, pine nuts or pecans)

Preparation

In deep saucepan over moderate heat, saute the shallots in in 1 tablespoon of the olive oil until soft but not brown. Add the rice and continue to saute for 2-3 minutes longer, stirring regularly. Add the broth and bring to boil. Reduce heat to simmer, cover and continue to cook until all the broth is gone; apx. 14-16 minutes Remove from heat and let stand, partically covered for 5 minutes Gently fluff rice with fork and place in large bowl to cool completely.
Add the zest, juice, herbs, garlic, onion, bell pepper, nuts and remaining olive oil to rice and gently combine. If not using immediately cover and refrigerate for up to 3 days.