Vegetarian Basmati Rice Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Cool the rice completely before putting together the salad. Ingredients:
4 cups cooked basmati rice, cooled |
1 medium red bell pepper, chopped |
1 medium yellow bell pepper, chopped |
1/2 cup chopped celery |
4 green onions, chopped |
1 cup chopped fresh spinach, well washed |
1 cup grated carrot |
1 cup fresh peas (or frozen petit peas, defrosted) |
1 1/2 cups vegetable oil |
1/3 cup rice vinegar |
1 (2 ounce) envelope cream of spinach soup mix (knorr) |
Directions:
1. Put cooled rice in a large bowl; add the next 7 ingredients.
2. In another bowl, whisk the oil, vinegar, and soup mix together until well blended.
3. Pour half of the dressing over the rice and vegetables; stirring to coat the ingredients.
4. Cover the bowl tightly and refrigerate both the salad and remaining dressing at least 2 hours.
5. When ready to serve, add more dressing as needed.
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