Basmati rice and summer vegetable salad
Delight in a fusion of flavors with this refreshing basmati rice salad, bursting with vibrant summer vegetables. Experience culinary harmony in every bite.
Ingredients:
- small shallot, chopped
- tablespoons chopped flat-leaf parsley
- tablespoons red wine vinegar
- teaspoons fresh thyme leaves
- /3 cup extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- /3 cup extra-virgin olive oil
- cups cooked basmati rice, cooled
- cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
- /4 cup torn mixed leafy greens, sprouts, and herbs
- /3 cup chopped red, yellow, or white onion or scallions
- tablespoons toasted pine nuts (optional)
Instructions:
- Combine the first 4 ingredients in a blender by pulsing them together; add salt and pepper for flavor. While the blender is on, pour in the oil gradually. Blend the dressing until smooth and well mixed.
- In a large bowl, put the rest of the ingredients; pour 3 tablespoons of the dressing and mix well. Serve the extra dressing on the side for additional drizzling.
Summary:
- Calories: 2311 kcal
- Fat: 161 g
- Protein: 34 g
- Carbs: 190 g
- Potassium: 1827 mg
- Magnesium: 273 mg