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Argentine Rice-Veggie Salad Recipe

   
 

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     Argentine Rice-Veggie Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   40 mins

Ingredients
1/2 cup white rice
Salt & pepper
1 carrot, cut into 1/4 in. cubes
1/4 cup extra virgin olive oil
2 tsp. red wine vinegar
1/2 tsp. dried oregano
1 ear corn, kernels scraped off
1 cup frozen peas
2 stalks celery, cut into 1/4 in. cubes, plus 2 tablespoons chopped celery leaves
 
1 small red onion, thinly sliced

Instructions
In a small saucepan, bring the rice, 1 cup water and 1/4 tsp salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 mins. Fluff with a fork and let cool.
Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 mins. Using a slotted spoon, transfer to a bowl; toss with 2 tbsp olive oil, the vinegar and oregano. Season with salt and pepper.
In the same saucepan, blanch the corn in the boiling water for 3 mins; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 min. Transfer to the bowl.
Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt & pepper, drizzle with the remaining 2 tbsp. olive oil and toss.


Originally Submitted
7/13/2010





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