Ingredients
1 cup long-grain white rice
1/3 cup golden raisins
1 tablespoon olive oil
3 tablespoons freshly squeezed lemon juice
1 small head radicchio, or red Belgian endive, thinly sliced crosswise
2 scallions, thinly sliced on the diagonal
Coarse salt and ground pepper
Preparation
Cook rice according to package instructions.
Add raisins and oil to rice (while still hot); fluff with a fork. Transfer to a shallow bowl, cover loosely with plastic wrap, and refrigerate until cool, about 1 hour.
With a fork, mix in lemon juice, radicchio, and scallions; season with salt and pepper. Serve.
