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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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All the fresh taste of California! You may use Wehani rice in this recipe, which is a hybrid grown in California. When cooked it turns a deep russet color. The flavors here are earthy and complex. Adapted from The New Basics Cookbook, a great find!. Ingredients:
1 cup basmati rice (or wehani-a red hybrid grown in california) |
6 radishes, halved and sliced 1/4-inch thick |
1/2 cup red bell pepper, diced |
1/2 cup red onion, diced |
2 beets, cooked, peeled, and diced (about 1 1/2 cups) |
1/4 cup fresh scallions, chopped |
2 tablespoons fresh dill, chopped (or 2 tsp. dried) |
1/4 cup white wine vinegar |
1 1/2 tablespoons prepared horseradish |
1 tablespoon whole grain mustard |
1 -2 teaspoon sugar, to taste |
1 teaspoon salt |
fresh ground black pepper, to taste |
1/2 cup extra virgin olive oil |
Directions:
1. Cook rice according to directions on package. You should have about 3 cups. Allow it to cool to room temperature.
2. Combine the rice, radishes, bell pepper, red onion, beets, chives, and dill in a large bowl. Toss well.
3. Make the dressing:.
4. Whisk the vinegar, horseradish, mustard, sugar, salt, and pepper together in a small bowl. Gradually add the oil, whisking until it is smooth.
5. Pour the dressing over the rice mixture and toss until well blended. Serve immediately, or cover and refrigerate for a few hours to blend the flavors. Enjoy!
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