Rice Salad With Portobellos Smashed Cucumbers Salsa Verde

Ingredients

• For the Rice Salad With Portobellos & Smashed Cucumbers:
• 1 1/4 cups basmati rice, well rinsed
• 1 tablespoon extra-virgin olive oil
• 3/4 pound Persian cucumbers
• 1/4 cup dried currants
• 1 pound portobello mushrooms, washed, trimmed, and torn into bite-size pieces
• 1/2 teaspoon Aleppo pepper
• 1/4 cup roasted, shelled pistachios, coarsely chopped
• 1/4 cup chopped dill (or parsley or mint)
• For the Salsa Verde:
• 2 teaspoons anchovy paste; or, 4 anchovy fillets, smashed to a paste (for a vegetarian version, simply omit)
• 1 tablespoon capers, drained or rinsed and roughly chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice, plus more to taste
• 3/4 cup Italian parsley, finely chopped
• 1/3 cup extra-virgin olive oil
• 1 pinch kosher salt and freshly ground black pepper, plus more to taste

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