2 stalks celery, cut into 1/4 inch cubes, plus 2 tbsps 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 minutes. Fluff with fork and let cool.
Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spooon, transfer to a bowl; toss with 2 tbsps olive oil, the vinegar and oregano. Season with salt and pepper.
In the same saucepan, blanch the corn in boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.
Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tbsps olive oil and toss.
Originally Submitted
8/10/2010
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You can add this Argentine Rice-Veggie Salad recipe to your own private DesktopCookbook.
