Rice Salad With Cucumber And Grapes In Aromatic Oil

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Washington Post


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3 tablespoons golden raisins (may substitute fresh or soft dried figs, chopped)


1 1/2 cups long-grain white rice

1 large fennel bulb

Leaves from 4 sprigs flat-leaf parsley

A handful of basil leaves

1 small sweet onion (may substitute 1/2 cup thinly sliced pickled onions)

1 cup (about 13) seedless black grapes

1 large seedless cucumber

6 tablespoons extra-virgin olive oil

2 tablespoons white balsamic vinegar (may substitute regular balsamic vinegar)

Freshly ground black pepper

1/2 cup chopped walnuts

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