Pirinç Salatası

Tangy Salad with Rice, Dill & Corn 

• 1 c. Rice
• ¾ c. Chopped Pickles
• 10 Sprigs Fresh Dill, finely chopped
• 1 c. Canned Corn, drained
• ¾ Lemon, squeezed
• Olive Oil to taste
• Salt to taste

1. Cook Rice in 2 cups boiling water until it softens. Set aside to cool completely.
2. Chop Pickles into small pieces and add to cooled Rice. (Your preference of pickles can be used. My friend uses kornison or salatalık pickles in Turkey which is similar to a dill pickle.)
3. Add chopped Dill and drained Corn to the Rice & Pickles, stir to mix.
4. Squeeze a Lemon (if you use the entire lemon it may be too tangy, so reserve some juice) over the mixture.
5. Pour some Olive Oil on the mixture, stir to mix.
6. Sprinkle some Salt on top and stir once more. Taste-test and add more if needed.
7. This tangy salad is ready to serve immediately, no need to refrigerate first as it’s best served fresh.