Cilantro Rice Salad

Name: Cilantro Rice Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving(s)
Ingredients: 2 cups basmati rice; 1/4 cup olive oil; 1/4 cup white wine vinegar; 2 medium tomatoes, diced; 1 medium red onion, minced; 1 cup chopped cilantro; 1/2 cup kalamata olive, pitted and chopped; salt & fresh ground pepper

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Recipe by Kozmic Blues

This is a wonderful, summer salad, bursting with great color and texture. I found this in Food and Wine magazine. I have also made this using "brown" basmati rice, which worked great and added a terrific, nutty flavor.

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READY IN: 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

2

cups basmati rice
¹⁄₄

cup olive oil
¹⁄₄

cup white wine vinegar
2

medium tomatoes, diced
1

medium red onion, minced
1

cup chopped cilantro
¹⁄₂

cup kalamata olive, pitted and chopped
salt & fresh ground pepper

DIRECTIONS

Cook rice according to package directions, either on stove top or in rice cooker.
Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
Fold tomatoes, onion, cilantro and olives into the cooled rice.
Add vinaigrette and toss to combine.
Add salt and pepper to taste.
**Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
Makes a nice lunch!

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