Gazpacho Rice Salad
- Ready In:
- 55mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 7 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 cup long grain rice
- 1 1⁄2 cups vegetable stock
- 1 1⁄2 teaspoons dried thyme
- 3 tablespoons sherry wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon clear broth
- 1 red bell pepper, seeded and chopped
- 1⁄2 yellow bell pepper, seeded and chopped
- 1⁄2 green bell pepper, seeded and chopped
- 1 red onion, finely chopped
- 1⁄2 cucumber, peeled, seeded, and chopped
- 3 tomatoes, seeded and chopped
- 2 -3 tablespoons fresh parsley, chopped
- salt and pepper
-
Garnish
- 3 cherry tomatoes, halved
- 12 black olives, pitted and coarsely chopped
- 1 tablespoon slivered almonds, toasted
directions
- Heat 2 tablespoons oil in a large skillet. Add onion and cook 2 minutes. Add 1/2 of the garlic and cool 1 minute more. Add rice and stir to coat 2 minutes. Stir in stock and half the dried thyme. Bring to a boil, season to taste with salt and pepper. Cover and let simmer gently 20 minutes. Let stand, covered, for 15 minutes. Then uncover and cool completely.
- In a large bowl combine the vinegar, remaining thyme and garlic, mustard, the teaspoon broth, and salt and pepper to taste, and whisk. Gradually whisk in the remaining olive oil.
- Using a fork, gently fluff rice into dressing. Add vegetables. Toss with dressing and adjust seasonings.
- Transfer to a salad bowl and garnish with cherry tomato halves, olives and toasted almonds. May be served at room temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale