Italian Red Rice Salad
Ready for the light meals of Spring? With a hearty whole grain and lots of vegetables, this salad will hit the spot.
1 cup red rice
1 tsp salt
2 ½ Tbsp red wine vinegar
1 Tbsp olive oil
¾ cup cherry tomatoes, halved
½ cup corn kernels (I use frozen)
¼ cup cucumber, diced
¼ cup radishes, diced
¼ cup green onion, finely sliced
2 Tbsp fresh basil leaves
2 Tbsp fresh parsley
1 tsp black pepper
Heat a medium sauce pan about two-thirds full of water to a boil. Stir in the red rice and adjust the heat to continue a low boil. When the rice has boiled for 15 minutes, stir 1 tsp of salt. Cook for about 10 minutes more or until tender. Drain the rice and spread on a cookie sheet to cool. Drizzle with 1 Tbsp red wine vinegar and 1 Tbsp olive oil.
Mix chilled rice with tomatoes, corn, cucumber, radishes, and green onion. Chop basil and parsley (save a leaf of two to garnish). Mix basil, parsley and black pepper into the salad.