Name: Italian Rice Salad
Prep time: 30 min
Ingredients: Garlic Vinaigrette (recipe follows); 3 cups cooked, slightly warm basmati rice*; 1 cup chopped red, green and/or orange sweet pepper; 1 ounce quartered marinated artichoke hearts, drained; ⅓ cup chopped red onion; ¼ cup raisins; 2 tablespoons drained capers; 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.

Tips

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.

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.

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