Piquant Rice Salad

Here’s a bold-flavored rice salad, enough to feed a crowd. It’s a great potcluck or buffet dish.

Serves: 10 to 12

• 1 1/2 cups raw long-grain brown or brown basmati rice, rinsed
• 2 cups frozen green peas, thawed
• 12-ounce jar marinated artichoke hearts, with liquid, chopped
• 12-ounce jar roasted red peppers, with liquid, cut into strips
• 1 medium red onion, halved and thinly sliced
• 2/3 cup sliced pitted black olives
• 1/4 to 1/2 cup chopped fresh parsley
• 2 scallions, thinly sliced
• 1 jalapeño pepper, seeded and minced

Dressing:

• 2 tablespoons olive oil
• Juice of 1 1/2 limes
• 2 teaspoons agave nectar
• Salt and freshly ground pepper to taste
• Cherry tomatoes for garnish
• Curly parsley for garnish

Combine the rice with 4 cups water in a large saucepan and bring to a gentle boil. Lower the heat, cover, and simmer gently until the water is absorbed, about 35 minutes. If you’d like a more tender grain, add 1/2 cup more water and simmer until absorbed. Let cool to room temperature.

Combine the rice with the remaining salad ingredients in a mixing bowl and toss together.

Combine the dressing ingredients in a small bowl and stir together. Pour over the salad and toss well. Let the salad stand for 1 hour before serving to allow the flavors to blend.

Transfer to a serving bowl and surround the edges with cherry tomatoes alternating with sprigs of curly parsley.

• Here are more recipes for grain salads.
• Here are more Vegan Potluck Dishes.
• Find more ways to make Special Occasions and Entertaining easier and healthier.