Rice & Vegetable Salad Recipe


2 cups uncooked rice - short grain

1-1/2 to 2 cups Balsamic Vinaigrette

1/2 cup sweet pepper (red, yellow or orange) stemmed, cored and diced - about 1/2 pepper

1/2 cup finely diced cucumber - about 1/2 an Asian cucumber

1/2 cup finely diced sweet onion

1/2 cup dried currants or golden raisins

1 10-ounce package of frozen baby peas - thawed and drained

1/2 cup pitted kalamata olives - coarsely chopped

1/4 cup finely shopped parsley

1/4 cup finely chopped fresh dill

sea salt and freshly ground black pepper to taste


Rice & Vegetable Salad Recipe
[Adapted from Joan Namkoong book, Go Home, Cook Rice

Any short grain rice will work -- but Tamaki Haiga works especially well as it has a little extra flavor. However, you can also use a medium or long grain rice -- just remember to let the rice salad come to room temperature before serving.


1.Cook rice in rice cooker. While rice is still warm, transfer it into a large mixing bowl and toss thoroughly with about 3/4 cup of vinaigrette. Cool to room temperature.

2. Add all vegetables, currants, olives and herbs. Toss together, adding 1/2 cup vinaigrette. Toss thoroughly, taste, and adjust seasonings - adding more vinaigrette if needed.

3.Serve immediately or cover and refrigerate up to 4 hours. Return to room temperature before serving.

Yield: Serves 8-10

Category: side dish, rice, cold salad

Keywords: appetizer, vegetable, salad,rice