Springtime Rice Salad Time: 30 minutes
1/2 cup Basmati rice
1 cup chicken stock
2 oz (60gr) pimiento or roasted red pepper
5 - 6 oz (175gr) snow peas (mangetout)
1 carrot
3 - 4 basil leaves, snipped
Vinaigrette
Cook rice in chicken stock for length of time on package (mine takes 15 minutes). Peel carrot and shred using large whole on box grater. Cut snow peas in half or thirds if large. Cut pimiento into strips. Put vegetables into bowl large enough to hold everything easily. When rice is done add to vegetables and toss - this will warm the vegetables and cool the rice. Add 1/3 cup vinaigrette and toss to combine. Taste. Add remaining vinaigrette if desired or serve on the side. Sprinkle with snipped basil leaves and serve.
Vinaigrette
1 tbs lime juice
1 tbs white Balsamic vinegar or white wine tarragon vinegar
1 tbs Dijon mustard
1/4 olive oil - the good stuff for salads
Mix lime juice, vinegar and mustard. Slowly add oil, whisking to form thick emulsion.
Cooking for Two? Or more?
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