Basmati Rice with Summer Vegetable Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Create endless riffs on this salad by using the bright herb dressing with your favorite grains and vegetables. 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) |
Directions:
1. 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.
2. Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
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