Suzanne Hart's Cold Rice Salad
Published May 26, 1990
- Total Time
- 45 minutes, plus 1 hour's refrigeration
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups chicken broth
1 cup Texmati or basmati rice
¼ cup chopped red onions
½ cup diced tomatoes
⅓ cup chopped red or yellow peppers
½ cup chopped celery
6 tablespoons extra-virgin olive oil
2 tablespoons Sherry vinegar
¼ cup finely chopped Italian parsley
¼ cup finely chopped basil
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
44 grams carbs; 3 milligrams cholesterol; 398 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 2 grams fiber; 535 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the chicken broth to a boil, add the rice and simmer for 10 to 15 minutes until the rice is cooked but still firm. Remove from the heat and let cool to room temperatiure, at least ½ hour.
- Step 2
Stir in the onions, tomatoes, peppers and celery and mix thoroughly.
- Step 3
In a separate bowl, blend the olive oil and vinegar with a wire whisk. Then pour over the salad. Add the parsley, basil and salt and pepper and toss gently. Chill in the refrigerator for at least 1 hour. The salad is best if left to sit for 24 hours and can be made the night before.
Private Notes
Comments
Delicious salad. Loved the basmati rice, which I soaked, rinsed and then cooked for 10 minutes. The cooked rice grains separated nicely in the salad bowl and the added vegetables and herbs made this an excellent side. Would carry well.
Delicious salad. Loved the basmati rice, which I soaked, rinsed and then cooked for 10 minutes. The cooked rice grains separated nicely in the salad bowl and the added vegetables and herbs made this an excellent side. Would carry well.