Argentine Rice-Veggie Salad

Argentine Rice-Veggie Salad created by NicoleJ

A recipe from Rachael Ray.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.
  • Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoon olive oil, the vinegar and oregano. Season with salt and pepper.
  • In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.
  • Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoon olive oil and toss.
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RECIPE MADE WITH LOVE BY

@Boomette
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@Boomette
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"A recipe from Rachael Ray."
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  1. NicoleJ
    Argentine Rice-Veggie Salad Created by NicoleJ
    Reply
  2. katew
    Argentine Rice-Veggie Salad Created by katew
    Reply
  3. katew
    Nutritious and easy way to use up leftover veg and rice with a few fresh additions. Very pretty too in the bowl. It looks very festive in fact. We had it as our main without onion and I love the versatility of recipe. Made for Everyday is a Holiday.
    Reply
  4. JackieOhNo
    Argentine Rice-Veggie Salad Created by JackieOhNo
    Reply
  5. JackieOhNo
    Great salad! I veered a little bit from the recipe, using brown rice that I had already prepared. I also steamed the carrots, corn, and peas together in the microwave. Surprisingly, this salad had a lot of flavor and was delicious. It makes a lovely side dish. In order to make it a main dish and suitable for packing for my lunch, I later added some crumbled goat cheese. Really nice! Thanks for sharing. Made for ZWT7 by a Hot Pink Lady.
    Reply
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