Ingredients
- 3 cups (750 mL) cooked U.S. aromatic red rice, hot
- 2 tbsp (25 mL) olive oil
- 2 tbsp (25 mL) lemon juice
- 2 tbsp (25 mL) balsamic vinegar
- 1 cup (250 mL) chopped fresh basil
- 1 clove garlic, minced
- 1/2 tsp (2 mL) dried rosemary leaves, crushed
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 each sweet green and red pepper, finely diced
- 1 medium tomato, seeded, finely diced
- 1 small carrot, finely diced
- 3/4 cup (175 mL) chopped sun-dried tomatoes
- 1/2 cup (125 mL) sliced black olives
- 1/4 cup (50 mL) grated Parmesan cheese
Directions
- 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
