Argentine Rice-Veggie Salad
I always had a problem deciding on what dish to bring to the bbq or potlucks. This will be a treat and taste they won't forget. Not to mention when they see the recipe you bring. Its an amazing simple salads with easy in the cupboard dressing. A 30 minute meal. Please enjoy at your next gathering.
1\2 cup white rice
salt and pepper
1 carrot, cut inch
1\4 cubes
1\4 cup olive oil
2 teaspoon of red wine vinegar
1\2 teaspoon dried oregano
1 ear of corn, kernels scraped off the cob
2 celery stalks
1\4 chunk of red onion thinly sliced
In a small saucepan bring white rice to a boil (Tip of the day) on medium-high heat. Then simmer for 17 minutes or until rice has absorbed all the water and fluff with a fork. Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Use a slotted spoon, transfer to a bow; toss with 2 tablespoons olive oil, the vinegar and oregano. Season with salt and pepper. In the same pot cook the corn on the cob and bring to a boil for about 10 minutes and let cool. Once the corn is cool, scrap off the corn on the cob and transfer to the bowl of veggies. Add the rice, cubed celery, and onion, season with salt and pepper and the remaining olive oil.Serve in a festive dish.
See tip of the day: Cooking White Rice
1\2 cup white ricesalt and pepper
1 carrot, cut inch
1\4 cubes
1\4 cup olive oil
2 teaspoon of red wine vinegar
1\2 teaspoon dried oregano
1 ear of corn, kernels scraped off the cob
2 celery stalks
1\4 chunk of red onion thinly sliced
In a small saucepan bring white rice to a boil (Tip of the day) on medium-high heat. Then simmer for 17 minutes or until rice has absorbed all the water and fluff with a fork. Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Use a slotted spoon, transfer to a bow; toss with 2 tablespoons olive oil, the vinegar and oregano. Season with salt and pepper. In the same pot cook the corn on the cob and bring to a boil for about 10 minutes and let cool. Once the corn is cool, scrap off the corn on the cob and transfer to the bowl of veggies. Add the rice, cubed celery, and onion, season with salt and pepper and the remaining olive oil.Serve in a festive dish.
See tip of the day: Cooking White Rice
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