Saturday, July 3, 2010

Green Rice Salad

I LOVE this recipe! It is best if you can make it the night before or in the morning and let the flavors mingle before serving. It can be served on a bed of lettuce with a roll for a full meal, or as a side salad! I also love this recipe because it was given to me by my sweet friend Brighid who this week has moved with her family from Milan (we miss you already).

Green Rice Salad

Balsamic vinaigrette:
2cCups olive oil, preferably extra virgin
1/2 cup balsamic vinegar
1/4 cup freshly squeezed lemon juice
6-8 green onions, including green tops, minced
1/2 cup chopped fresh parsley
1 tsp minced or pressed garlic
2 tsp granulated sugar
freshly ground pepper

Rice salad:
2 cups long- grain brown rice
2 cups long- grain white rice
6 green onions, inculding green tops, finely chopped
2-3 cups minced mixed fresh herbs (ex. basil, cilantro, mint, parsley, tarragon, and/or watercress)
1 cup shredded white cheddar cheese
2 cups cooked fresh green peas or frozen peas
1/4 cup pine nuts

FRESH HERBS are the SECRET to this glorious salad! Use herbs in whatever combo you find appealing. *I don't have access to any kind of cheddar here so I use parma or grana. Really any combo of cheese should work. I also like to use a combo of barley, kamut, or other grains other than rice to give more substance. Be creative~!

To make vinaigrette combine all ingredients adding salt and pepper to taste. Whisk well to blend and reserve.

Cook brown rice in water fluff with fork and transfer to large mixing bowl, cool slightly. Gently toss the warm rice with about 1/3 of the vinaigrette. Fluff frequently until it cools completely, then cover and let stand at room temp for several hours or as long as over night.

Cook white rice in water, fluff with fork cool to room temp, then add it to the marinated brown rice in large bowl. Toss with green onions, minced herbs, cheese, green peas, and remaining vinaigrette to taste let stand for about 30 min. for flavors to blend.

Toast pine nuts, cool and add just before serving.
Serves 12-14 as a salad, or 6-8 as main.