2 stalks celery, cut into 1/4 in. cubes, plus 2 tablespoons chopped celery leaves
1 small red onion, thinly sliced
Instructions
In a small saucepan, bring the rice, 1 cup water and 1/4 tsp salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 mins. Fluff with a fork and let cool.
Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 mins. Using a slotted spoon, transfer to a bowl; toss with 2 tbsp olive oil, the vinegar and oregano. Season with salt and pepper.
In the same saucepan, blanch the corn in the boiling water for 3 mins; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 min. Transfer to the bowl.
Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt & pepper, drizzle with the remaining 2 tbsp. olive oil and toss.
Originally Submitted
7/13/2010
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