Rice, Green Pea, And Red Pepper Salad Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Rice | 1 Cup (16 tbs), uncooked | |
| Celery stalks | 2 , finely chopped | |
| 1 medium-size sweet red pepper, cored, seeded, and chopped | ||
| 2 green onions, trimmed and finely chopped | ||
| Parsley | 1/4 Cup (16 tbs), finely chopped | |
| Frozen green peas package | 1 | |
| 1/4 cup olive or vegetable oil | ||
| 2 tablespoons red or white wine vinegar | ||
| 1/2 teaspoon Dijon or prepared spicy brown mustard | ||
| Black pepper | 1/8 Teaspoon | |
Directions
1. Pour the water into a heavy 2- or 3-quart saucepan, add the salt, and bring to a boil over high heat. Stir in the rice, reduce the heat to moderate, and simmer, covered, for 20 minutes.
2. Put the celery, sweet pepper, green onions, and parsley into a serving bowl. When the rice is done, break the block of frozen peas into chunks, and add them to the bowl along with the rice. The hot rice will thaw the peas and the peas will help cool the rice.
3. Let the mixture stand for 4 or 5 minutes while you prepare the dressing. In a small bowl, thoroughly combine the oil, vinegar, mustard, and black pepper. Pour the dressing over the salad and toss gently to mix.
2. Put the celery, sweet pepper, green onions, and parsley into a serving bowl. When the rice is done, break the block of frozen peas into chunks, and add them to the bowl along with the rice. The hot rice will thaw the peas and the peas will help cool the rice.
3. Let the mixture stand for 4 or 5 minutes while you prepare the dressing. In a small bowl, thoroughly combine the oil, vinegar, mustard, and black pepper. Pour the dressing over the salad and toss gently to mix.
Chef
