Rice Primavera Salad

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add broccoli florets and cook, stirring occasionally, until tender-crisp with lightly browned edges.

Add frozen green peas to the skillet and cook, stirring frequently, until heated through.

Stir in the chopped yellow pepper and chopped green pepper, cooking until they are softened but still retain some crunch.

Transfer the cooked vegetables to a large mixing bowl and let cool to room temperature, about 5 minutes.

Add the cooked aromatic rice, medium-grain white rice, and brown rice to the cooled vegetables and gently toss to combine.

Seed and chop the medium tomato, then add it to the rice and vegetable mixture.

Whisk together the red wine vinegar, remaining 2 tablespoons of olive oil, dried basil, ground white pepper, and seasoned salt in a small bowl until well combined.

Pour the vinaigrette over the rice mixture and toss gently but thoroughly to evenly coat all ingredients.

Sprinkle the grated Parmesan cheese over the salad and fold gently to distribute. Taste and adjust seasonings as needed.

Allow the salad to rest at room temperature for 10 minutes before serving to allow the flavors to meld, or refrigerate until ready to serve.