Argentine Rice-Veggie Salad
A recipe from Rachael Ray.
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INGREDIENTS
Nutrition- 1⁄2cup white rice
- salt and pepper
- 1
- 1⁄4
- 2teaspoons red wine vinegar
- 1⁄2teaspoon dried oregano
- 1ear of corn, kernels scraped off
- 1cup frozen peas
- 2
- 2
- 1
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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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