Wednesday, June 30, 2010

Argentine Rice-Veggie Salad

This is a simple, healthy recipe that can be prepared in about 20 minutes.  I found this recipe in, of course, one of my cooking magazines - this time - Everyday with Rachel Ray.  The best part of this recipe is that you can really dress up the salad with any types of spices you may have on hand.  Try some flavored oils, leftover herbs, and clean out your vegetable drawer.  The salad tastes even better the next day and can be served warm or cold.  I prefer it cold and have been munching on it all day.  I keep heading back to the fridge to refill my bowl.  

Note:  You may be tempted to cook all of the veggies together in boiling water, but be careful as they all have different cooking times.  Also, when I prepared this salad I doubled the recipe so the pictures here reflect that change.  Additionally, I did not have a red onion on hand, so I used a sweet yellow onion.

Argentine Rice-Veggie Salad

1/2 cup white rice
Salt and pepper
1 carrot, cut into 1/4-inch cubes
1/4 cup extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon dried oregano
1 ear corn, kernels scraped off
1 cup frozen peas
2 stalks celery, cut into 1/4-inch cubes, plus 2 tablespoons chopped celery leaves
1 small red onion, thinly sliced

In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.

Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoons olive oil, the vinegar and oregano. Season with salt and pepper.

In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.

Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss.

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