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ShareRoasted Red Pepper Rice Salad
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Makes: 12
servings
Prep:
20 mins
Start to Finish: 1 hr
Start to Finish: 1 hr
Ingredients
- 1 3/4 teaspoons salt
- 2 1/2 cups mixed rice (such as brown, red and wild rice)
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- 2 roasted red peppers (from a small jar), seeds removed and cut into 1/2-inch dice
- 3 scallions, thinly sliced
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground pepper
- 1/3 cup extra-virgin olive oil
Directions
1. Bring 5-1/2 cups water in a 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 pepper and scallions, for salad.
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.)
Nutrition Facts
- Servings Per Recipe 12
- Calories(kcal)190,
- Protein(gm)4,
- Carbohydrate(gm)30,
- Fat, total(gm)7,
- Saturated fat(gm)1,
- Dietary Fiber, total(gm)2,
- Sodium(mg)313,
- Percent Daily Values are based on a 2,000 calorie diet
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