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Italian Rice Salad
Chill: 1 hr
Ingredients
- Garlic Vinaigrette (recipe follows)
- 3 cups cooked, slightly warm basmati rice*
- 1 cup chopped red, green and/or orange sweet pepper
- 1 6 ounce jar quartered marinated artichoke hearts, drained
- 1/3 cup chopped red onion
- 1/4 cup raisins
- 2 tablespoons drained capers
- Organic mixed salad greens, mesclun or torn romaine
- Fresh basil leaves (optional)
Directions
1. Prepare the Garlic Vinaigrette; set aside.
2. 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.
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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.
Garlic Vinaigrette
Ingredients
- 1/2 cup canola oil or safflower oil
- 1/3 cup snipped fresh Italian (flat-leaf) parsley
- 1/4 cup white wine vinegar
- 3 tablespoons snipped fresh dill or 2 teaspoons dried dillweed
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed
- 1 teaspoon snipped fresh oregano or 1/4 teaspoon dried oregano, crushed
- 2 cloves garlic, minced
Directions
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.
DELICIOUS!!! Will definitely be making this on a regular basis!
4/27/2011 02:27:41 PM Report Abuse