Argentine Rice-Veggie Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A recipe from Rachael Ray. Ingredients:
1/2 cup white rice |
salt and pepper |
1 carrot, cut into 1/4-inch cubes |
1/4 cup extra virgin olive oil |
2 teaspoons red wine vinegar |
1/2 teaspoon dried oregano |
1 ear of corn, kernels scraped off |
1 cup frozen peas |
2 stalks celery, cut into 1/4-inch cubes |
2 tablespoons celery leaves, chopped |
1 small red onion, thinly sliced |
Directions:
1. In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.
2. Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoon olive oil, the vinegar and oregano. Season with salt and pepper.
3. In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.
4. Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoon olive oil and toss.
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