Rice and Vegetable Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Cuisine: Mediterranean
Serves: 4-6 servings
Ingredients
  • 2 cups medium or long grain rice
  • 4 cups water
  • ½ tsp. salt
  • 2 TBSP. olive oil
  • 1 medium red bell pepper, cut into ½” cubes
  • 1 medium yellow or green bell pepper, cut into ½” cubes
  • ½ small red onion, cut into ½” cubes
  • ¼ tsp. salt
  • 3 small green onions, thinly sliced
  • ½ cup dried currants
  • 1 small shallot, diced
  • ⅓ cup Kalamata olives, pitted and chopped
  • 5 oz. peas (fresh or frozen), blanched
  • 2-3 TBSP. parsley, minced
  • 1 TBSP. fresh chives, minced
  • --- salt and pepper to taste
  • For the vinaigrette:
  • 2 tsp. Dijon mustard
  • ¼ cup red wine vinegar
  • ½ tsp. salt
  • ¼ tsp. freshly ground pepper
  • ½ cup extra virgin olive oil
Instructions
  1. Bring four cups of water to boil in a medium saucepan. Rinse the rice in a strainer under cold water and add it to the saucepan, along with ½ tsp. of salt. Bring the water back to a simmer, cover the pot and turn the heat down to low. While keeping the lid on the pan, cook the rice for 18 minutes, without stirring it. Check the rice to make sure it is firm but tender and no longer crunchy. Turn the heat off and let it stand for 2-3 more minutes. Remove the lid and fluff the rice gently with a fork. Let it sit for a few minutes to dry out.
  2. Transfer the rice to a large mixing bowl, while it is still hot. Add half a cup of the vinaigrette, toss well, and let it cool to room temperature.
  3. While the rice cooks, prepare the vegetables. In a large skillet, heat the olive oil under medium high heat. Add the peppers and the red onion. Season with the salt and sauté, stirring frequently, until the vegetables are cooked to your liking.
  4. To make the vinaigrette, put all ingredients in a jar with a tight lid and shake well to combine.
  5. When the peppers and onion are cooked, add them along with the rest of the ingredients to the cooled rice. Toss gently to combine. Taste and add more of the reserved vinaigrette, if necessary. Adjust the seasoning by adding some more salt and pepper.
  6. Serve at once, or cover and refrigerate. Return to room temperature before serving.
Notes
This salad can also be made with brown rice, farro or orzo pasta instead of rice. It will keep for two days in the refrigerator.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/rice-and-vegetable-salad/