RICE SALAD with CUCUMBERS & GRAPES

RICE SALAD with CUCUMBERS & GRAPES
based on a recipe in the Washington Post

Cook 1 1/2 cups long-grain rice (I use basmati) in 3 cups of salted water. Rinse rice with cold water when done to bring the temp down. Drain and set aside.

While rice is cooking, combine the following in a mixing bowl:
1 large fennel bulb (also called anise) sliced thin. (Google "how to slice fennel" for a quick, easy demo)
1 small sweet onion sliced thin (can use the white part of a leek)
1 large cucumber sliced thin (I stripe the peel with a fork and leave it on for decoration)
1 bunch of seedless black grapes, halved (1-2 cups)
3 TBS raisins, golden raisins or chopped figs (soak in hot water first if not soft)
1/2 cup chopped walnuts

Dressing - emulsify in a blender or with a blender stick:
6 TBS extra virgin olive oil
2 TBS balsamic vinegar
leaves from 4 springs of flat leaf parsley
4-5 basil leaves

Pour over rice salad and mix well. Season with salt and fresh pepper to taste. Serve warm or at room temperature