Honey-red Wehani® rice has a savoury, nutty flavour that blends well with this medley of ingredients. Take this vibrant red rice salad to a community potluck dinner or serve it as part of a buffet at your next dinner party.
|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