Roasted Red Pepper Rice Salad |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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from June 07 Ladies Home Journal - made to go with Roast Cornish Game Hens With Pineapple & Shallots. Ingredients:
1 3/4 teaspoons salt |
2 1/2 cups mixed rice (such as brown, red, and wild rice) |
1/3 cup coarsely chopped fresh flat leaf parsley |
2 roasted red peppers, seeds removed and cut into 1/2 inch dice |
3 scallions, thinly sliced |
3 tablespoons red wine vinegar |
1 teaspoon sugar |
1/2 teaspoon fresh ground pepper |
1/3 cup extra virgin olive oil |
Directions:
1. Bring 5 1/2 cups water in medium saucepot to a boil; add 1 teaspoon salt. Stir in rice and simmer, covered, until water is absorbed, 25 to 30 minutes. Remove from heat and let stand, covered, 15 minutes. Transfer to a bowl and let cool slightly. Toss in parsley, roasted peppers, and scallions, for salad.
2. Whisk together vinegar, sugar, remaining 3/4 teaspoon salt and the pepper in another bowl. Whisk in oil in a slow stream until thickened and emulsified, for vinaigrette. Add to salad and toss to coat. Serve at room temperature. (can be made ahead. Cover and chill up to 2 days).
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