Global Kitchen Cook Book

Summer Rice Salad Recipe

Summer Rice Salad

Easy to prepare, light, and colorful.

Preparation time: 20 minutes
Cooking time: 15-25 minutes

 

Serves: 6 - 8
Spring, Summer

Bring to a boil:
   3 cups water
   1 pinch salt

Add:
   1½ cups white basmati rice (rinsed 3 times)

Bring to a boil and simmer until all water is absorbed and rice is cooked (approximately 10–15 minutes).

Meanwhile, sauté until onions are golden:
   2 tablespoons canola or sunflower oil
   1 tablespoon olive oil
   1 cup onions, minced

Add to onions:
   2 green onions, minced
   1/2 cup red bell pepper, cubed
   1 medium zucchini, cut into quarter rounds
   1 cup frozen corn, thawed

Sauté and stir together until vegetables are cooked but still crisp (add water if needed). Mix vegetables with rice and add:
   1/4 cup fresh parsley, minced
   1/4 cup fresh dill, minced
   salt and black pepper to taste

Serve warm or cold.

Serving idea: Serve with Lemon Tomato Sauce or Vitality Dressing.

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