Suzanne Hart's Cold Rice Salad
- Total Time
- 45 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1Ā½cups chicken broth
- 1cup Texmati or basmati rice
- Ā¼cup chopped red onions
- Ā½cup diced tomatoes
- ā cup chopped red or yellow peppers
- Ā½cup chopped celery
- 6tablespoons extra-virgin olive oil
- 2tablespoons Sherry vinegar
- Ā¼cup finely chopped Italian parsley
- Ā¼cup finely chopped basil
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
398 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 6 grams protein; 535 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
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Preparation
- Step 1
Bring the chicken broth to a boil, add the rice and simmer for 10 to 15 minutes until the rice is cooked but still firm. Remove from the heat and let cool to room temperatiure, at least Ā½ hour.
- Step 2
Stir in the onions, tomatoes, peppers and celery and mix thoroughly.
- Step 3
In a separate bowl, blend the olive oil and vinegar with a wire whisk. Then pour over the salad. Add the parsley, basil and salt and pepper and toss gently. Chill in the refrigerator for at least 1 hour. The salad is best if left to sit for 24 hours and can be made the night before.
Private Notes
Comments
Delicious salad. Loved the basmati rice, which I soaked, rinsed and then cooked for 10 minutes. The cooked rice grains separated nicely in the salad bowl and the added vegetables and herbs made this an excellent side. Would carry well.
Delicious salad. Loved the basmati rice, which I soaked, rinsed and then cooked for 10 minutes. The cooked rice grains separated nicely in the salad bowl and the added vegetables and herbs made this an excellent side. Would carry well.