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Simple rice salad recipe

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Ingredients

  • 1 cup of Dainty Long & Wild blend, cooked and cooled to room temperature. Produces 2 cups of cooked rice

Vinaigrette Salad Dressing

  • ½ cup Virgin Olive Oil
  • 3 tbsps Red Wine Vinegar
  • Salt and ground Black Pepper (to taste)
  • ¼ tsp Paprika
  • 1 clove Garlic, minced
  • 1 large Shallot, sliced

Salad

  • ¼ Yellow Pepper, chopped
  • ¼ Red Pepper, chopped
  • ½ Green Pepper, chopped
  • 3 Green onions, sliced thinly
  • 1 medium size Carrot, diced
  • 1 Celery stalk, thinly sliced
  • 2 Tomatoes, diced
  • Fistful of fresh Parsley, chopped finely
  • A pinch Salt and Pepper to taste

Preparation

1

Mix the cooked rice and the vegetables, minus the parsley, in a large bowl

2

Fluff rice and separate grains so that none of them are sticking together

3

In a mason jar, combine all the vinaigrette ingredients. Seal and shake to combine. Adjust seasoning to your liking

4

Drizzle vinaigrette over your rice and mix properly using two large forks. You can refrigerate the rest of your vinaigrette for 4-5 days in the mason jar

5

Add parsley to the mix and adjust the seasoning

6

Add more dressing if necessary

7

Serve at room temperature


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