Name: Argentine Rice-Veggie Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/2 cup white rice; salt and pepper; 1 carrot, cut into 1/4-inch cubes; 1/4 cup extra virgin olive oil; 2 teaspoons red wine vinegar; 1/2 teaspoon dried oregano; 1 ear of corn, kernels scraped off; 1 cup frozen peas; 2 stalks celery, cut into 1/4-inch cubes; 2 tablespoons celery leaves, chopped; 1 small red onion, thinly sliced

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Recipe by Boomette

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Argentine Rice-Veggie Salad created by NicoleJ

A recipe from Rachael Ray.

Ready In:: 40mins
Serves:
Units:

6

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ingredients

¹⁄₂ cup white rice
salt and pepper
1 carrot, cut into 1/4-inch cubes
¹⁄₄ cup extra virgin olive oil
2 teaspoons red wine vinegar
¹⁄₂ teaspoon dried oregano
1 ear of corn, kernels scraped off
1 cup frozen peas
2 stalks celery, cut into 1/4-inch cubes
2 tablespoons celery leaves, chopped
1 small red onion, thinly sliced

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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photo by NicoleJ

6/14/2013

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photo by katew

9/26/2011

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review by katew

9/26/2011

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.

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photo by JackieOhNo

6/5/2011

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review by JackieOhNo

6/5/2011

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.

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