Rice Salad Recipe 🥗
Preparation Time: 6 hours
Cooking Time: 30 minutes
Total Time: 6 hours 30 minutes
Servings: 6
Ingredients:
- 2 cups long grain rice
- 4 cups vegetable broth
- 1 cup pimientos
- 1 garlic clove, minced
- 1/2 green pepper, diced
- 1/2 cup celery, chopped
- 1 cup black olives, sliced
- 1 cup mushrooms, sliced
- 1/4 cup lemon juice
- 1 1/2 tablespoons Dijon mustard
- 3 tablespoons parsley, chopped
- 1/8 teaspoon black pepper
Nutritional Information (per serving):
- Calories: 494.8
- Fat: 28.9g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 139.4mg
- Carbohydrates: 53.5g
- Fiber: 2.2g
- Sugar: 1.7g
- Protein: 5.7g
Instructions:
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Cook Rice: In a large pan, combine the long grain rice and vegetable broth. Bring to a boil over medium-high heat.
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Simmer: Once boiling, reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until all of the broth is absorbed and the rice is tender.
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Prepare Dressing: While the rice is cooking, prepare the dressing. In a jar, combine the lemon juice, Dijon mustard, chopped parsley, black pepper, and salad oil. Secure the lid tightly and shake well to emulsify.
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Combine Ingredients: Once the rice is cooked, transfer it to a large mixing bowl. Pour the prepared dressing over the warm rice and toss gently to coat evenly.
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Add Remaining Ingredients: To the dressed rice, add the diced pimientos, minced garlic, diced green pepper, chopped celery, sliced black olives, and sliced mushrooms. Toss gently to combine all the ingredients.
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Chill: Cover the bowl with plastic wrap or a lid and refrigerate the rice salad for at least 6 hours to allow the flavors to meld and develop.
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Serve: Once chilled, give the rice salad a final toss to redistribute the dressing. Serve chilled as a refreshing side dish or a light main course for potlucks, weeknight dinners, or any occasion.
This Rice Salad is bursting with vibrant colors, textures, and flavors, making it a delightful addition to any meal or gathering. Enjoy its wholesome goodness with friends and family! 🌟
