A Different Rice Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Brown rice,
1 1/2 cup: Water,
VINAIGRETTE
6 tbsp: Vegetable oil,
2 tbsp: Olive oil,
3 tbsp: Lemon juice,
1 tbsp: Red wine vinegar,
3 each: Garlic cloves, minced
Salt & pepper,
1 tbsp: Soy sauce,
1 pinch: Cayenne, to taste
1 tsp: Basil,
1/2 cup: Pineapple, chopped
VEGETABLES
2 each: Scallions, chopped finely
1/4 medium: Green bell pepper, diced
1/4 cup: Raisins, optional
1 medium: Carrot, julienned
Directions:
Rinse rice & drain well. Combine rice & water. Bring to a boil,
reduce heat & simmer for 45 minutes, or until the rice is cooked &
the water has been absorbed.
While the rice is cooking, prepare the vinaigrette. While the rice is
still hot, stir the rice into the vinaigrette & stir well. Add the
vegetables & mix. Cover tightly & refrigerate until ready to serve.
VARIATION: Substitute the lemon juice with orange juice.
Recipe by Mark Satterly
Source from luhu.jp
reduce heat & simmer for 45 minutes, or until the rice is cooked &
the water has been absorbed.
While the rice is cooking, prepare the vinaigrette. While the rice is
still hot, stir the rice into the vinaigrette & stir well. Add the
vegetables & mix. Cover tightly & refrigerate until ready to serve.
VARIATION: Substitute the lemon juice with orange juice.
Recipe by Mark Satterly
Source from luhu.jp