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Olive Rice Salad
Posted By Nava On May 15, 2011 @ 7:28 am In Grain Salads | No Comments
When the season for cold meals arrives, this easy grain salad can be served with a simple combination of chickpeas or black beans and tomatoes drizzled with olive oil, balsamic vinegar, and fresh herbs. If you can get fresh corn yet, great, and if not, steamed broccoli or green beans work well, too.
Serves: 4 to 6
Combine the rice with 2 cups of water in a small saucepan and bring to a slow boil. Lower the heat, cover, and cook until the water is absorbed, about 30 minutes. Fluff the rice with a fork then let it cool completely.
Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly. Serve at room temperature.
Variation: Use a more unusual variety of rice like brown Basmati, Bhutanese red rice, or forbidden black rice.
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