basmati rice with summer vegetable salad
(1 rating)
I found this recipe on epicurious.com. It is a great salad to use up summer vegetables. I used 4 different ones. It was great and my husband ate up all the leftovers, such as they were. I tripled the recipe for company over for dinner. We loved it.
(1 rating)
yield
2 -4
prep time
35 Min
method
Stove Top
Ingredients For basmati rice with summer vegetable salad
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1smalll shallot, chopped
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2 Tbspchopped flat-leaf parsley
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2 Tbspred wine vinegar
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2 tspfresh thyme leaves
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kosher salt, freshly ground pepper
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1/3 colive oil
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2 ccooked basmati rice, cooled
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2 cbite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
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3/4 ctorn mixed leafy greens, sprouts, and herbs
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1/3 cchopped red, yellow, or white onion or scallions
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2 Tbsptoasted pine nuts (optional)
How To Make basmati rice with summer vegetable salad
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1Pulse first 4 ingredients in a blender until combined; season with salt and pepper. with blender running, slowly drizzle in oil. Process dressing until well blended.
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2Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.
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3NOTES: As you will see in my picture, I didn't use the mixed leafy greens. I also used much more than 3 tablespoons of the dressing. I don't like a dry salad.
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