Saturday, July 28, 2012

Basmati Rice Salad With Summer Vegetables



If you have a vegetable garden, this could be your best friend.  Nothing like a cold rice salad in this heat!



Ingredients:
  • 1 small shallot, chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh thyme leaves
  • Kosher salt, freshly ground pepper
  • 1/3 cup extra-virgin olive oil
  • 2 cups cooked basmati rice, cooled
  • 2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
  • 3/4 cup torn mixed leafy greens, sprouts, and herbs
  • 1/3 cup chopped red, yellow, or white onion or scallions
  • 2 tablespoons toasted pine nuts (optional)

Preparation:

Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.

Recipe Epicurious

2 comments:

  1. Sounds great! I love rice salad. I sometimes serve it with cold poached salmon with a dill sauce. Look forward to trying your recipe.

    ReplyDelete
  2. Tracy,

    yep, that's a great combo.

    ReplyDelete

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