Piquant Rice Salad

Exotic rice blend

Here’s a bold-flavored rice salad, enough to feed a crowd. Replete with lots of tasty ingredients, including artichokes, roasted peppers, and fresh chili peppers, 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
    (or try a colorful exotic rice blend)
  • 2 cups frozen green peas, thawed
  • 12-ounce jar marinated artichoke hearts, with liquid, chopped
  • 12-ounce jar roasted red peppers, with a little of the liquid, cut into strips
  • 1 cup halved cherry tomatoes
  • 2/3 cup sliced pitted black olives
  • 1/4 to 1/2 cup chopped fresh parsley
  • 2 to 3 scallions, thinly sliced
  • 1 to 2 jalapeños or other chili peppers, seeded and minced
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 to 1 1/2 limes, to taste
  • 2 teaspoons agave nectar, or to taste
  • Salt and freshly ground pepper to taste

Combine the rice with 3 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 ingredients in a serving bowl and toss together until well combined. If time allows, let the salad stand for an hour or so before serving to allow the flavors to blend.

Parsley on cutting board


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