Vegetable Rice Salad with Parmesan Dressing Recipe
Ingredients
| Long grain rice | 1/2 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Kirby cucumber - 1 | ||
| Pepper red | 1 Cup (16 tbs), sliced | |
| Scallions | 2 | |
| Parmesan cheese | 1/4 Cup (16 tbs), freshly grated | |
| Fresh basil - 1 tablespoon, minced OR Dried basil - 1 teaspoon | ||
| Olive oil | 2 Tablespoon | |
| Cider vinegar | 2 Tablespoon | |
| Plain low or non-fat yogurt - 2 tablespoons | ||
| Dijon Mustard | 1/2 Teaspoon | |
| Ground black pepper | 1 To taste | |
Directions
GETTING READY
1) Wash the cucumber and slice them without peeling.
2) Dice the pepper coarsely.
3) wash the scallions and trim and slice them.
4) Grate the cheese coarsely.
5) Wash the rice under running water.
MAKING
6) In a saucepan, place water and rice.
7) Boil the rice.
8) Cover the pan, simmer the rice for 17 minutes until water has been absorbed.
9) Combine cheese with oil, basil, yogurt, vinegar, mustard and black pepper.
10) Mix everything well and add cucumber, pepper and scallions.
11) Combine cooked rice with veggies and dressing.
SERVING
12) Serve the vegetable and rice salad as side dish.
1) Wash the cucumber and slice them without peeling.
2) Dice the pepper coarsely.
3) wash the scallions and trim and slice them.
4) Grate the cheese coarsely.
5) Wash the rice under running water.
MAKING
6) In a saucepan, place water and rice.
7) Boil the rice.
8) Cover the pan, simmer the rice for 17 minutes until water has been absorbed.
9) Combine cheese with oil, basil, yogurt, vinegar, mustard and black pepper.
10) Mix everything well and add cucumber, pepper and scallions.
11) Combine cooked rice with veggies and dressing.
SERVING
12) Serve the vegetable and rice salad as side dish.
Chef
