RCI-RC.004.0250.001
Rice Summer Salad
Rice Summer Salad from the Recidemia collection
Prep5 min
Cook0 min
Total5 min
Servings4
Difficultyintermediate
Ingredients
- cooked4 cupsshort grain, brown rice
- Cider or wine vinegar1/2 cup
- green pepper1 unitchopped
- 1/4 tsp
- celery2 stalkschopped
- tomato1 largechopped
- green onions6 unitfinely chopped
- 1 tsp
- zucchini1 smallchopped
- 5 tbsp
- 1 cup
- 1/4 cup
Method
1
Combine the cooked brown rice, cider vinegar, mustard powder, and tarragon in a large bowl, stirring until the vinegar is evenly distributed throughout the rice.
2
Chop the green pepper, celery, tomato, green onions, and zucchini into bite-sized pieces, keeping them separate for now.
3
Add the chopped green pepper, celery, tomato, and zucchini to the rice mixture, folding gently to combine.
4
Fold in the cooked green peas and diced pimento, distributing them evenly throughout the salad.
5
Add the finely chopped green onions and chopped parsley, then toss the entire salad gently until all ingredients are well combined.
6
Taste the salad and adjust seasoning as needed with additional vinegar, mustard powder, or tarragon, then refrigerate until ready to serve.