basmati rice with summer vegetable salad
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.
prep time
35 Min
cook time
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 1 - smalll shallot, chopped
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons red wine vinegar
- 2 teaspoons fresh thyme leaves
- - kosher salt, freshly ground pepper
- 1/3 cup olive oil
- 2 cups cooked basmati rice, cooled
- 2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
- 3/4 cup torn mixed leafy greens, sprouts, and herbs
- 1/3 cup chopped red, yellow, or white onion or scallions
- 2 tablespoons toasted pine nuts (optional)
How To Make basmati rice with summer vegetable salad
-
Step 1Pulse 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.
-
Step 2Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
-
Step 3NOTES: 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 Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Diet:
Vegetarian
Keyword:
#Vegies
Ingredient:
Rice/Grains
Culture:
American
Method:
Stove Top
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