July 26, 2012
Rice salad can be a very delicious and satisfying summertime meal. Fluffy cooked rice is tossed with fresh summer tomatoes and zucchini, pine nuts, scallions, and tons of basil. For an added kick of flavor, grill the veggies before mixing them with the rice. You can use whatever rice you have on hand whether it is plain white rice, brown rice, or even wild rice. Summer rice salad is the perfect accompaniment to grilled salmon.
Ingredients:
Salad:
3 cups cooked rice, white or brown
3 cups cooked rice, white or brown
6 tomatoes, cut in ⅓ ” cubes
2 zucchini, unpeeled, cut in ⅓ ” cubes
1/2 cup scallions, sliced
2 tablespoons pine nuts or slivered almonds
12 large basil leaves
Dressing:
2 anchovy fillets
1 cup basil leaves
1/4 teaspoon dried oregano
1/4 cup red wine vinegar
1/4 teaspoon dried thyme
3/4 cup olive oil
Salt, as needed and coarse black pepper
Grated parmesan cheese, optional
Directions:
In a large bowl, mix rice, tomatoes, zucchini, scallions and pine nuts, and arrange basil leaves around the edge of a large serving plate.
Make dressing: put anchovies and herbs into a blender; add vinegar and oil, salt and pepper, and process until blended.
Add dressing to rice and toss well.
Place rice on a platter and sprinkle with cheese, if desired.
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