Wehani® Red Rice Salad
| 3 cups | cooked Wehani® rice, hot | 750 mL |
| 2 tbsp | olive oil | 25 mL |
| 2 tbsp | lemon juice | 25 mL |
| 2 tbsp | balsamic vinegar | 25 mL |
| 1 cup | chopped fresh basil | 250 mL |
| 1 | clove garlic, minced | 1 |
| 1/2 tsp | dried rosemary leaves, crushed | 2 mL |
| 1/2 tsp | salt | 2 mL |
| 1/2 tsp | pepper | 2 mL |
| 1 | each sweet green and red pepper, finely diced | 1 |
| 1 | medium tomato, seeded, finely diced | 1 |
| 1 | small carrot, finely diced | 1 |
| 3/4 cup | chopped sun-dried tomatoes | 175 mL |
| 1/2 cup | sliced black olives | 125 mL |
| 1/4 cup | grated Parmesan cheese | 50 mL |
Place rice in large bowl. In small jar, combine oil, lemon juice, vinegar, basil, garlic, rosemary, salt and pepper. Shake well and pour over rice; toss lightly. Let cool. Add peppers, tomato, carrot, sun-dried tomatoes, olives and cheese and mix gently. Serve chilled or at room temperature.
Recipe courtesy of Lundberg Family Farms.
Makes 6 servings
Source www.riceinfo.com
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