Ingredients:
- 5 oz quick-cooking brown rice
- 1 Shallot
- 1 Cucumber
- 1 Radish
- 1 Plum Tomato
- 1/4 oz fresh dill
- 1 Lemon
- 2 (1oz) sour cream
- 3 oz package smoked salmon
Instructions:
Boil brown rice:
- Fill a medium saucepan with salted water and bring to a boil over high heat. Add rice and boil (like pasta), stirring occasionally, until tender, about 22 minutes. Drain rice in a fine-mesh sieve. Return rice to saucepan; set aside until step 4.
Prep ingredients:
- Peel cucumber, if desired, and halve crosswise (save one-half for own use). Halve lengthwise and slice into ¼-inch half-moons. Thinly slice shallot. Thinly slice radish. Chop tomato into ½-inch pieces. Finely chop½ teaspoon dill.
Make creamy dressing:
- Zest all of the lemon. Separately squeeze 1 teaspoon juice into a small bowl. Cut remaining lemon into wedges. To bowl with lemon juice, whisk in all of the sour cream, chopped dill, and 1 teaspoon water. Season to taste with salt and pepper.
Assemble & serve:
- Drizzle brown rice with oil and season to taste with salt and pepper. Serve brown rice in bowls topped with cucumbers, radish, tomatoes, shallots, and smoked salmon. Top with lemon-dill dressing, lemon zest, and remaining dill leaves, as desired. Enjoy!