Rice and Pineapple Salad
(Recipe adaptation from Cook's Illustrated)

Serves 6 to 8.

1 1/2 cups basmati rice (or long-grained white rice)
1 teaspoon salt
3 tablespoons olive oil
1 teaspoon grated lime zest
1 tablespoon lime juice (from 1 lime)
2 cloves garlic, minced
1 teaspoon honey
1/2 pineapple peeled, cored, and diced
1 cup peeled diced jicama
1 small bunch green onions, sliced (white and small part of the green)
3 tablespoons minced fresh cilantro leaves
1/3 cup raw pumpkin seeds

Put a medium saucepan over medium heat; add 1 tablespoon of olive oil. Add the rice; stir to coat the grains evenly with oil. Add 2 1/2 cups water and the salt. Bring to a boil, stirring once. Cover and reduce heat to medium-low. Cook the rice for 12 minutes. Remove from heat let stand (still covered) 5-10 minutes, until the liquid is absorbed and the rice is tender, but not mushy. Transfer rice to a large bowl and let cool.

In a small bowl, whisk together remaining 2 tablespoons olive oil, lime zest, lime juice, garlic, and honey. To the rice, mix in the dressing, prepared pineapple, jicama, green onions and cilantro.

Toast pumpkin seeds in a small dry skillet over medium heat, just until they are fragrant (about a minute). Serve the salad garnished with the pumpkin seeds.

From: Ward Street Bistro