Piquant Rice Salad

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* Exported from MasterCook *

 

Piquant Rice Salad

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 207

Serving Size : 10 Preparation Time :0:00

Categories : Rice Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 cups raw medium or long-grain brown rice -- rinsed

10 ounces frozen green peas -- thawed

12 ounces jarred marinated artichoke hearts -- with liquid

chopped

12 ounces jarred roasted red peppers with liquid -- cut into

strips

1 medium red onion -- halved

and thinly sliced

2/3 cup sliced black olives

1/4 cup chopped fresh parsley

1 seeded and minced jalapeno pepper -- optional

***DRESSING***

2 tablespoons olive oil

1 1/2 limes -- juice of

2 teaspoons honey

1 teaspoon salt -- or to taste

freshly ground pepper -- to taste

cherry tomatoes -- for garnish

curly parsley -- for garnish

 

10 to 12 servings

 

Bring 5 cups of water to a boil in a heavy saucepan. Stir in the rice,

return to a boil, then cover and simmer over medium beat until the water is

absorbed, about 35 minutes. Let cool to room temperature.

 

Combine the rice with the remaining salad ingredients La a mixing bowl and

toss together. Combine the dressing ingredients in a small bow] and stir

together. Pour over the salad and toss well. Let the salad stand for 1

hour before serving to allow the flavors to blend.

 

Transfer to a serving bowl and surround the edges with cherry tomatoes

alternating with sprigs of curly parsley.

 

Calories: 189, Total fat: 5 g, Carbohydrate: 33 g, Cholesterol: 0 g,

Protein: 4 g, Sodium: 271 mg.

 

 

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