RCI-RC.004.0248.001
Rice Salad with Sweet Corn
.
Prep10 min
Cook0 min
Total10 min
Servings4
Difficultyintermediate
Ingredients
- uncooked quick-cooking brown rice1 1/2 cups
- freshly cooked or thawed frozen corn kernels2 cups
- finely shredded white cabbage 2 1/4-oz. jar pitted green olives1 1/2 cupschopped ( 1/3 cup)
- scallions2 unitminced ( 1/3 cup)
- red bell pepper1 mediumfinely diced ( 3/4 cup)
- chopped fresh parsley or dill1/4 cup
- 2 unit
- 2 unit
- 1 tsp
- 3/4 tsp
Method
1
Bring 3 cups of water to a boil in a medium saucepan, then add the quick-cooking brown rice and stir well.
1 minutes
2
Reduce heat to low, cover the saucepan, and simmer until the rice is tender and water is absorbed.
15 minutes
3
Remove the saucepan from heat and let the rice sit covered for 5 minutes, then fluff with a fork.
5 minutes
4
Transfer the cooked rice to a large mixing bowl and allow it to cool to room temperature, about 10 minutes.
10 minutes
5
Toss all vegetables together with the rice until evenly distributed.
6
Pour the dressing over the rice and vegetable mixture.
7
Taste and adjust seasoning with additional salt and pepper as needed.
8
Serve the rice salad at room temperature or chilled, dividing equally among four serving bowls or plates.