Brown Rice Salad with Burst Tomatoes and Preserved Lemon Dressing

Chewy rice, crunchy cucumber, juicy tomatoes, creamy chickpeas and a tangy, savory, dressing make this a perfect salad.

Brown Rice Salad with Burst Tomatoes and Preserved Lemon Dressing

Serves 6 - 8

Recently, I’ve been making my own preserved lemons and have fallen in love with their complex flavor. I’ve used them in a few different hot applications but wanted to give them a shot in updating a traditional lemon vinaigrette in some way. This recipe is what came out of it.

The most important thing I’ve learned on my preserved lemon journey is that most recipes will tell you to discard the pulp of the lemon because it is too salty. While this is true, I do not agree with this approach. I say, use some of the pulp to your advantage in whatever dish you are making. The pulp is salty but it adds a complex tangy savory flavor slightly different from what is found in the more prized zest, so use it to help season the dish. I use it in the dressing in place of salt in this salad.

The final result is a salad that can be served chilled or at room temperature. The rice is chewy and gives the salad heft while the cucumbers add crunch. The tomatoes are juicy and sweet and everything is wrapped in a tangy savory herbaceous dressing finished with a gentle heat. I serve this as a meal on its own with a little kimchi on the side.

“Recipe Tips:

*1. Alternatively, use 2 – 15 oz cans of chickpeas that have been drained.

**2. Use the brown rice you have, but follow the package directions for the required amount of water.

***3. To prepare a preserved lemon, scrape the pulp from the zest (unlike with a fresh lemon the pith or white part is edible) reserve the zest and pulp separately. When making the dressing, start with ½ a preserved lemons’ zest and ¼ of the pulp then adjust as desired. I used ¾ of a preserved lemons’ zest and ½ a preserved lemons’ worth of pulp.”

Ingredients

*Chickpeas

200g (1 c) dried chickpeas, soaked overnight and drained

15g (1 T) mushroom bullion

4g (1 t) kosher salt

3 bay leaves

Water  

Rice

**500g (2.25 c) glutinous brown rice, rinsed

4g (1 t) kosher salt

1g (0.50 t) dried thyme, rubbed

1g (2 in) dashima – optional

1 bay leaf

615ml (3 c + 1 T) water 

Burst Tomatoes

45ml (3 T) extra virgin olive oil

220g (1 large) onion, sliced thin with the grain

150g (6) scallions, sliced, whites and greens separated

10 garlic cloves, minced

8g (2 t) gochugaru

4g (1 t) kosher salt

3g (0.75 t) ground black pepper

1kg (2.25 lbs) cherry tomatoes 

Dressing

***½ - ¾ preserved lemon zest, pulp reserved

2 garlic cloves, ends trimmed

45ml (3 T) extra virgin olive oil

30ml (2 T) lemon juice

20g (1 T) coarse Dijon mustard

15ml (1 T) yondu

10ml (2 t) rice vinegar

5ml (1 t) maesil or 7g (1 t) honey

1g (1 t) dried oregano, rubbed

1g (0.25 t) ground black pepper

Fillings

490g (a little over 1 lb) cucumbers, seeds removed, 0.25in dice

300g (2 c) carrots, grated

Reserved scallion greens

Method

1.      In a medium pot, place the chickpea ingredients and cover with 3 inches of water.

• Bring to a boil covered.

• Remove and discard the scum that arises. Reduce heat and cook covered 50 – 60 minutes or until tender.

A tender chickpea will have a soft skin and creamy centers with no grittiness. If this is not the case, continue to cook the chickpeas until fully tender.

• Cool completely in the liquid then drain.

If using canned chickpeas, start at Step 2.

2.      Place the rice ingredients in the bowl of a rice cooker.

• Start the cooker based on your machines instructions.

Without a rice cooker, cook the rice based on package directions for stovetop or microwave with the water amounts listed on the package.

If using another type of brown rice, cook based on package directions for the amount of rice listed in the recipe.

While the rice cooks prep the vegetables and continue on with Step 3.

3.      In a large saute pan heat the oil over medium-high.

• Add the onion, scallion whites and garlic. Cook stirring occasionally for 2 - 3 minutes or until wilted.

• Add the seasonings and cook 30 seconds longer.

• Add the tomatoes and continue to cook stirring occasionally for 2 – 3 minutes or until the skins of the tomatoes burst.

The tomatoes may take more or less time depending on their size. They are ready when, as listed the tomato skins burst but also, the tomatoes will soften slightly but not be broken down.

4.      Place ½ preserved lemon zest and ¼ preserved lemon pulp along with the remaining dressing ingredients into the bowl of a food processor.

• Blend until smooth.

• Adjust the seasoning adding more lemon zest to increase the preserved lemon flavor, lemon pulp in place of salt or other listed ingredients as desired.

5.      In an extra large mixing bowl, place the cooked rice, tomatoes, chickpeas, cucumbers, scallion greens, carrot and dressing.

• Using clean hands gently toss everything together to mix well while the ingredients are still warm.

I do not suggest using utensils to toss the salad because they will cause the tomatoes to break apart too much.

• Taste and adjust seasoning as desired.

• Refrigerate at least 3 – 4 hours (stirring every 30 minutes) to overnight.

Here I suggest giving the salad a stir every 30 minutes to help it cool down more evenly for serving on the same day.

6.      Serve with kimchi if desired.