Rice and Vegetable Salad
Summer is officially here! It is a time for lighter meals, backyard gatherings, picnics and BBQs. This rice and vegetable salad is a recipe I turn to often, as it is light, packed with vegetables, mayonnaise free, and most important, can be made ahead of time.
The rice is cooked then dressed with a flavorful vinaigrette. To this we add a combination of sweet peppers, tangy shallots, briny olives and sweet currants. The flavors are fresh, bright, bold and subtly balanced. The leftovers–if there are any–make tasty lunches the next day and any left over grilled protein can be tossed in too for a more substantial meal. If you are looking for the perfect side dish to serve at your next gathering, or for that perfect light summer supper on its own, look no further–this rice and vegetable salad is sure to fit the bill!
- 2 cups medium or long grain rice
- 4 cups water
- ½ tsp. salt
- 2 TBSP. olive oil
- 1 medium red bell pepper, cut into ½” cubes
- 1 medium yellow or green bell pepper, cut into ½” cubes
- ½ small red onion, cut into ½” cubes
- ¼ tsp. salt
- 3 small green onions, thinly sliced
- ½ cup dried currants
- 1 small shallot, diced
- ⅓ cup Kalamata olives, pitted and chopped
- 5 oz. peas (fresh or frozen), blanched
- 2-3 TBSP. parsley, minced
- 1 TBSP. fresh chives, minced
- --- salt and pepper to taste
- For the vinaigrette:
- 2 tsp. Dijon mustard
- ¼ cup red wine vinegar
- ½ tsp. salt
- ¼ tsp. freshly ground pepper
- ½ cup extra virgin olive oil
- Bring four cups of water to boil in a medium saucepan. Rinse the rice in a strainer under cold water and add it to the saucepan, along with ½ tsp. of salt. Bring the water back to a simmer, cover the pot and turn the heat down to low. While keeping the lid on the pan, cook the rice for 18 minutes, without stirring it. Check the rice to make sure it is firm but tender and no longer crunchy. Turn the heat off and let it stand for 2-3 more minutes. Remove the lid and fluff the rice gently with a fork. Let it sit for a few minutes to dry out.
- Transfer the rice to a large mixing bowl, while it is still hot. Add half a cup of the vinaigrette, toss well, and let it cool to room temperature.
- While the rice cooks, prepare the vegetables. In a large skillet, heat the olive oil under medium high heat. Add the peppers and the red onion. Season with the salt and sauté, stirring frequently, until the vegetables are cooked to your liking.
- To make the vinaigrette, put all ingredients in a jar with a tight lid and shake well to combine.
- When the peppers and onion are cooked, add them along with the rest of the ingredients to the cooled rice. Toss gently to combine. Taste and add more of the reserved vinaigrette, if necessary. Adjust the seasoning by adding some more salt and pepper.
- Serve at once, or cover and refrigerate. Return to room temperature before serving.
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