Rice & Vegetable Salad Recipe

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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.

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

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