Very Veggie Salad with Red Rice

Ingredients

  • 1 cup long grain red rice
  • 1 tablespoon salt for cooking the rice, if desired
  • 3 tablespoons red wine vinegar or sherry wine vinegar
  • 5 tablespoons extra virgin olive oil, divided
  • 2 cups cherry tomatoes, cut in half
  • 1 cup corn kernels, scraped off the cob or frozen corn, thawed
  • 1 cup English cucumber, partially peeled and diced
  • 1/2 cup celery, diced
  • 1/4 cup scallions or chopped chives, thinly sliced
  • 1/4 cup fresh basil leaves, chiffonade
  • 2 teaspoons lemon zest
  • 2 tablespoons Italian parsley
  • ground black pepper and salt, to taste
  • 8 romaine lettuce leaves or radicchio cups

Preparation

  1. To cook the rice: Rinse the rice and drain. Bring a large pot of unsalted water to a boil. Add the rice and boil until the grains begin to open, 15 - 18 minutes. Add 1 tablespoon of salt and continue to cook until the grains are tender, 5 - 10 minutes more. Drain the rice and spread out onto a large rimmed dish. Drizzle with the vinegar and half of the olive oil. Set aside to cool.
  2. The veggies: In a large bowl, combine the tomatoes, corn, cucumber, celery and scallions. Toss well with the remaining olive oil. Add the rice and toss again.
  3. Just before serving add the lemon zest, parsley, and basil. Taste and add pepper and salt as desired. Toss again and serve on a romaine lettuce leaf or in radicchio cups.

Categories

  • Salad
  • Grain
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Vegan
  • Vegetarian
  • MHealthy

Nutrition Information

Serves
8
Calories
106.00
Total Fat (g)
9.00
Saturated Fat (g)
1.00
Sodium (mg)
13.00
Total Carbohydrates (g)
7.00
Dietary Fiber (g)
2.00
Protein (g)
1.00