NUTTY RICE SALAD
Dressing:
2 Tbs Lime juice, fresh
2 Tbs Red wine vinegar
1 Tbs Honey dijon mustard
1 Bunch Scallions, chopped
¾ tsp Salt
1 tsp Hot pepper sauce
½ Cup Olive oil
Rice:
4 Cups Vegetable broth*
2 Cups Long-grain rice
1½ tsp Salt
2 Bay leaves
3 tsp Dry oregano, crumbled
½ Cup Sliced almonds
1/3 Cup Capers, drained
3 Tbs Chives, fresh, chopped
Salt and pepper to taste
Prepare dressing:
In small bowl, whisk together lime juice, vinegar, mustard, scallions, salt and hot pepper sauce. Gradually whisk in olive oil; set aside.
Prepare Rice:
In large, heavy saucepan, bring vegetable broth to boil. Add rice, salt and bay leaves; mix well. Cover and reduce heat; simmer until all broth is absorbed. Remove bay leaves; transfer to large bowl. Add dressing and oregano; toss well. Cover and refrigerate, about two hours. Once chilled, mix in almonds, capers and chives. Season to taste and serve.
Servings: 10
Cooking Tips:
*Or water, if preferred.
|
