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Rice Salad with Lemon, Dill, and Red Onion
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| 3/4 teaspoon | coarse salt, plus more for cooking water |
| 1 cup | white long-grain rice |
| 1/2 small | red onion, finely chopped, (about 1/3 cup) |
| 3 tablespoons | red-wine vinegar |
| 3 tablespoon | freshly squeezed lemon juice, (1 lemon) |
| 2 1/2 tablespoon | extra-virgin olive oil |
| 1 1/2 teaspoons | finely chopped garlic |
| 1/4 teaspoon | freshly ground pepper |
| 3 tablespoons | roughly chopped fresh dill |
| Grated zest of 1 | lemon |
Directions
1. Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
2. Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
3. Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.
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