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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe makes a very flavorful chilled side salad filled with rice and vegetables, and dressed with oil and vinegar. Ingredients:
3 tablespoons extra-virgin olive oil, divided |
1 cup uncooked long grain white rice |
2 1/2 cups water |
1 cup drained canned french style green beans |
1 cup pitted black olives |
1 roasted red pepper, drained and diced |
1 green bell pepper, diced |
1 dill pickle spear, diced |
2 roma (plum) tomatoes, diced |
3 cloves garlic, finely chopped |
1 tablespoon white wine vinegar |
Directions:
1. Heat 2 tablespoons olive oil in a skillet over medium heat. Stir in rice, and cook until lightly browned. Pour in the water. Bring to a boil, reduce heat to low, and simmer until all liquid has been absorbed.
2. In a large bowl, mix the green beans, olives, red pepper, green pepper, pickle, tomatoes, and garlic. Toss with the rice. Sprinkle with vinegar and remaining 1 tablespoon olive oil, and toss to coat. Cover, and refrigerate 1 hour, or until completely cooled, before serving.
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