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    You are in: Home / Recipes / Roasted Red Pepper Rice Salad Recipe
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    Roasted Red Pepper Rice Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Pixie's Kitchen's Note:

    from June 07 Ladies Home Journal - made to go with Roast Cornish Game Hens With Pineapple & Shallots.

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    Units: US | Metric


    1. 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. 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).

    Ratings & Reviews:

    • on July 20, 2009


      Excellent and amazing! This rice salad hit the spot while still warm, served with some BBQed pork tenderloin and a green salad. I like its versatility in being able to make it up ahead of time and serve it cold. This dish lends a Mediterranean flare to the meal. Very easy to prepare, but elegant in presentation. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Red Pepper Rice Salad

    Serving Size: 1 (57 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 202.6
    Calories from Fat 56
    Total Fat 6.2 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 341.2 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 0.7 g
    Sugars 0.4 g
    Protein 2.8 g

    The following items or measurements are not included:

    roasted red peppers

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