Basmati Rice with Summer Vegetable Salad
Family Tested & Approved
smalll shallot, chopped
chopped flat-leaf parsley
kosher salt, freshly ground pepper
cooked basmati rice, cooled
bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
torn mixed leafy greens, sprouts, and herbs
chopped red, yellow, or white onion or scallions
toasted pine nuts (optional)
Pulse first 4 ingredients in a blender until combined; season with salt and pepper. with blender running, slowly drizzle in oil. Process dressing until well blended.
Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
NOTES: As you will see in my picture, I didn't use the mixed leafy greens. I also used much more than 3 tablespoons of the dressing. I don't like a dry salad.
Last Updated: Thu, Jun 13, 2013