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

1. In small bowl, whisk together lime juice, vinegar, mustard, scallions, salt and hot pepper sauce.
2. Gradually whisk in olive oil; set aside.

Prepare Rice

1. In large, heavy saucepan, bring vegetable broth to boil.
2. Add rice, salt and bay leaves; mix well.
3. Cover and reduce heat; simmer until all broth is absorbed.
4. Remove bay leaves; transfer to large bowl.
5. Add dressing and oregano; toss well.
6. Cover and refrigerate, about two hours.
7. Once chilled, mix in almonds, capers and chives.
8. Season to taste and serve.

Servings: 10

Cooking Tips:
*Or water, if preferred.

Nutrition Information