Brown Bag: Master Rice Salad Recipe - 7 pts xp

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Master Rice Salad Recipe - 7 pts

 

Recipe By :How to Cook Everything Vegetarian by Mark Bittman, John Wiley &

Sons 2007

Serving Size : 4 Preparation Time :0:30

Categories : Quick Vegan

Veggie WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups cooked rice -- (3 to 4 cups), cooled

1/4 cup chopped scallions

1 small red bell pepper -- or yellow, or 1/2 large, cored,

seeded and chopped

1/2 cup chopped celery

1/2 cup chopped carrots

1/3 cup vinaigrette -- (1/4 to 1/2 cup, to taste), made with

extra virgin olive

oil and red wine vinegar, plus more as needed

1/2 cup fresh chopped parsley

Salt and freshly ground pepper to taste

 

Put the rice and all the vegetable in a large bowl. Drizzle with the vinaigrette

and use 2 big

forks to combine, fluffing the rice and tossing gently to separate the grains.

 

 

Stir in the parsley, taste, and adjust the seasoning or moisten with a little

more dressing. Serve

at room temperature or refrigerate for up to a day, bringing the salad back to

room temperature

before serving.

 

 

Serves 4

 

 

Master Vinaigrette Recipe

1/2 cup extra virgin olive oil

3 T. good wine vinegar, or more to taste

Salt and freshly ground black pepper

1 large shallot, (about 1 ounce) cut into cubes (optional)

 

Combine all the ingredients except the shallot in a blender and turn the machine

on; a creamy

emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or

two at a time until

the balance tastes right to you.

 

Add the shallot and turn the blender on and off a few times until the shallot is

minced within the

dressing. Taste, adjust the seasoning, and serve. (This is best made fresh but

will keep,

refrigerated, for a few days; bring it back to room temperature and whisk

briefly before using).

 

Makes about 3/4 cup

Time: 5 mins

 

AuthorNote: " My everyday dressing almost always includes a bit of mustard which

helps emulsify the

dressing while adding tang. "

 

Description:

" 7 pts "

S(Formatted by Chupa Babi):

" 12.20.07 "

Copyright:

" 2007 "

Start to Finish Time:

" 0:30 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 325 Calories; 11g Fat (30.7% calories

from fat); 5g

Protein; 51g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 28mg Sodium.

Exchanges: 3

Grain(Starch); 1 Vegetable; 2 Fat.

 

NOTES : Author: " In my opinion, rice salads should never be eaten directly out

of the refrigerator

(unless of course you are desperately hungry), because the starches in rice need

some time to

soften up. This slight disadvantage also places them among the ultimate

make-ahead dishes. If the

salad is assembled a few hours in advance, the rice has a chance to soak up

flavors, whether in

the fridge or out (you usually don't have to refrigerate if it's going to be

only a couple of

hours). Before serving, just pull the salad out and leave it covered on the

counter for about half

an hour to take the chill off. "

 

Nutr. Assoc. : 0 0 0 0 0 5456 2682 0

 

 

 

 

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