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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a wonderful, summer salad, bursting with great color and texture. I found this in Food and Wine magazine. I have also made this using brown basmati rice, which worked great and added a terrific, nutty flavor. Ingredients:
2 cups basmati rice |
1/4 cup olive oil |
1/4 cup white wine vinegar |
2 medium tomatoes, diced |
1 medium red onion, minced |
1 cup chopped cilantro |
1/2 cup kalamata olive, pitted and chopped |
salt & fresh ground pepper |
Directions:
1. Cook rice according to package directions, either on stove top or in rice cooker.
2. Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
3. Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
4. Fold tomatoes, onion, cilantro and olives into the cooled rice.
5. Add vinaigrette and toss to combine.
6. Add salt and pepper to taste.
7. **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
8. Makes a nice lunch!
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