Basmati Rice with Summer Vegetable Salad

Jolayne Cooper

By
@jwcooper

I found this recipe on epicurious.com. It is a great salad to use up summer vegetables. I used 4 different ones. It was great and my husband ate up all the leftovers, such as they were. I tripled the recipe for company over for dinner. We loved it.


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Comments:

Serves:

2-4

Prep:

35 Min

Method:

Stove Top

Ingredients

1
smalll shallot, chopped
2 Tbsp
chopped flat-leaf parsley
2 Tbsp
red wine vinegar
2 tsp
fresh thyme leaves
kosher salt, freshly ground pepper
1/3 c
olive oil
2 c
cooked basmati rice, cooled
2 c
bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
3/4 c
torn mixed leafy greens, sprouts, and herbs
1/3 c
chopped red, yellow, or white onion or scallions
2 Tbsp
toasted pine nuts (optional)

Directions Step-By-Step

1
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.
2
Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
3
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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Hashtag: #Vegies