Recipe

Lunch

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Long Grain Rice
Green Onions
, finely sliced
Green Bell Peppers
, seeded and finely diced
Tomatoes
, peeled, seeded and chopped
Fresh Parsley | Fresh Cilantro
Extra Virgin Olive Oil
, for dressing
Sherry Vinegar
, for dressing
Dijon Mustard
, for dressing
Salt & Black Pepper
, for dressing

Simple Rice Salad

Total time: 20 min
Servings: 6
Equipment: Stove
  • 3/2 c. Long Grain Rice
  • 6 Green Onions, finely sliced
  • 1 Green Bell Peppers, seeded and finely diced
  • 8 oz. Tomatoes, peeled, seeded and chopped
  • 2 tbsp. Fresh Parsley | Fresh Cilantro
  • 5 tbsp. Extra Virgin Olive Oil, for dressing
  • 1 tbsp. Sherry Vinegar, for dressing
  • 1 tsp. Dijon Mustard, for dressing
  • 1/4 tsp. Salt & Black Pepper, for dressing
  • Cook the rice in a large pan of lightly salted boiling water for 10–12 minutes, until tender, but still al dente. Be careful not to overcook it.
  • Drain the rice well in a sieve (strainer), rinse thoroughly under cold running water and drain again. Leave the rice to cool while you prepare the ingredients for the dressing.
  • Meanwhile, make the dressing by whisking all the ingredients together. Transfer the rice to a bowl and add half the dressing to moisten it and cool it further.
  • Add the spring onions, peppers, tomatoes and parsley or coriander with the remaining dressing, and toss well to mix. Season with salt and pepper to taste.