Basmati Rice with Summer Vegetable Salad

1
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.

Rating:

★★★★★ 1 vote

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)

How to Make Basmati Rice with Summer Vegetable Salad

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.

Printable Recipe Card

About Basmati Rice with Summer Vegetable Salad

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



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