Rice Salad With Peas And Tomatoes Recipe
Ingredients
| Rice grain | 2 Cup (16 tbs) | |
| Ripe tomatoes | 2 Large | |
| 2 celery ribs, cut into 1/2-inch dice | ||
| 2 tablespoons chopped fresh basil or parsley | ||
| 1/2 cup olive oil, preferably extra-virgin | ||
| White wine vinegar | 3 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 cup frozen peas, defroste | ||
Directions
1. Cook rice according to package directions. As soon as rice is cooked, transfer to a large bowl and let cool, tossing occasionally.
2. Remove stem ends from tomatoes. Cut tomatoes crosswise in half and squeeze gently to extract seeds and juice. Cut tomatoes into 1/2-inch dice. Add tomatoes, celery, and basil to rice. Toss gently to mix.
3. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Pour dressing over rice, add peas, and toss again.
2. Remove stem ends from tomatoes. Cut tomatoes crosswise in half and squeeze gently to extract seeds and juice. Cut tomatoes into 1/2-inch dice. Add tomatoes, celery, and basil to rice. Toss gently to mix.
3. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Pour dressing over rice, add peas, and toss again.
Chef
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