Dressing Place the lemon juice in a bowl. Whisk in the oil and lemon zest. Season to taste with salt and pepper. Set aside

Salad In a fine mesh strainer, rinse the rice under cold running water until the water runs clear. Place the rice and chicken stock in a heavy saucepan and bring to a boil. Let the water boil for 2 to 3 minutes; then reduce the heat to low. Cover the pan and cook for about 15 minutes or until all the stock is absorbed and rice is tender. Fluff with a fork and let cool. In a large bowl, combine the cooled rice with remaining salad ingredients. Add the lemon dressing and mix well. Check and adjust the seasonings. Line a bowl or platter with lettuce leaves. Mound the rice salad on the lettuce and garnish with watercress sprigs.

Source: Chef Roy Harland and California Raisin Marketing Board