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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Delicious rice! This rice can be served warm or at room temperature as a well-seasoned salad. Can easily be tripled for a large crowd. Fresh basil or parsley may be substituted for cilantro. From Chef Brendan Walsh. Ingredients:
8 cups cold water |
4 cups long-grain white rice |
1 tablespoon coarse salt, plus |
1 teaspoon coarse salt |
3 cups chopped fresh cilantro |
2 cups diced red bell peppers |
2 cups diced yellow bell peppers |
1 cup olive oil |
2/3 cup white wine vinegar |
fresh ground black pepper |
Directions:
1. In a large saucepan, bring the water to a boil over high heat. Add the rice and salt and bring back to a boil. Immediately lower the heat, cover the pan, and cook for 20 minutes. Remove from the heat and let rest, covered, for 10 minutes.
2. Transfer the rice to a large bowl. Stir in the cilantro, bell peppers, olive oil, vinegar, and pepper to taste. Serve immediately or cover and let stand at room temperature.
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