Basmati Rice and Summer Vegetable Salad
- 1 small shallot, chopped
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons red wine vinegar
- 2 teaspoons fresh thyme leaves
- 1/3 cup extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1/3 cup extra-virgin olive oil
- 2 cups cooked basmati rice, cooled
- 2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
- 3/4 cup torn mixed leafy greens, sprouts, and herbs
- 1/3 cup chopped red, yellow, or white onion or scallions
- 2 tablespoons toasted pine nuts (optional)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Flat-leaf parsley (2 tablespoons)
- Leafy greens, mixed (3/4 cup)
- Or white onion or scallions, red yellow (1/3 cup)
- Pine nuts, toasted (2 tablespoons)
- Shallot, small (1)
- Thyme, fresh leaves (2 teaspoons)
- Vegetables, assorted (1 2 cups bite-size pieces)
- Condiments
- Red wine vinegar (2 tablespoons)
- Cooking & Baking
- Kosher salt (1)
- Olive oil, extra-virgin (2/3 cup)
- Pasta & Grains
- Basmati rice, cooked (2 cups)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published June 18, 2012 (8 months ago).
144 people saved this recipe.
