Appears in Cook's Country June/July 2009
When two become one, the problems can multiply. We set out to translate the vibrancy of a Greek salad into a rice salad.
For our Greek Rice Salad, it was better to treat the rice like pasta, boiling it in plenty of salted water until al dente. At that point, we drained the rice in a sieve and then spread it out on a baking sheet to cool rapidly. This method e...