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Italian Rice Salad
- Makes: 6 servings
Garlic Vinaigrette (recipe follows)
cooked, slightly warm basmati rice*
chopped red, green and/or orange sweet pepper
quartered marinated artichoke hearts, drained
chopped red onion
Organic mixed salad greens, mesclun or torn romaine
Fresh basil leaves (optional)
Prepare the Garlic Vinaigrette; set aside.
In a large bowl, combine rice, sweet pepper, artichokes, red onion, raisins, and capers. Stir vinaigrette and drizzle over rice mixture; toss gently to coat. Cover and chill for at least 1 hour or up to 24 hours. Serve rice salad on a bed of salad greens. If you like, garnish with basil.
- To cook rice, place 1 cup uncooked basmati or long grain white rice in a fine mesh sieve. Run cool water over the rice for several minutes; drain well. In a medium saucepan, bring 2 cups water to boiling. Slowly add rice and return to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until liquid is absorbed and rice is tender. Remove from heat and let cool about 15 minutes. Makes 3 cups.
canola oil or safflower oil
snipped fresh Italian (flat-leaf) parsley
white wine vinegar
snipped fresh dill or 2 teaspoons dried dillweed
freshly ground black pepper
snipped fresh basil or 1/4 teaspoon dried basil, crushed
snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
cloves garlic, minced
- In a small bowl, whisk together oil, parsley, vinegar, dill, sea salt, black pepper, basil, oregano, and garlic. Use immediately or cover and store in the refrigerator for up to 3 days. Makes about 3/4 cup.
(Italian Rice Salad)
Servings Per Recipe 6, Polyunsaturated fat (g) 5, Niacin (mg) 2, Riboflavin (mg) 0, Monosaturated fat (g) 12, iron (mg) 1, sat. fat (g) 1, Folate (µg) 60, calcium (mg) 61, Pyridoxine (Vit. B6) (mg) 0, vit. A (IU) 1555, Fat, total (g) 20, carb. (g) 33, Thiamin (mg) 0, vit. C (mg) 46, cal. (kcal) 325, sodium (mg) 447, pro. (g) 4, chol. (mg) 0, sugar (g) 5, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, Potassium (mg) 357