Argentine Rice Veggie Salad Recipe

Ingredients for Argentine Rice Veggie Salad

• White Rice
• Salt And Pepper
• 1 medium carrot, peeled and thinly sliced
• Extra Virgin Olive Oil
• Red Wine Vinegar
• Dried Oregano
• Ear Of Corn
• Frozen Peas
• 1 stalk celery, diced
• 2 tablespoons chopped celery leaves
• Red Onion

How to Make Argentine Rice Veggie Salad

1. In a small saucepan, combine 1 cup rice, 1 cup water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat.
2. Reduce heat to low, cover, and simmer for 17 minutes, or until all the water is absorbed. Remove from heat and fluff with a fork. Set aside to cool.
3. While the rice cooks, prepare the vegetables. Fill a medium saucepan with salted water and bring to a boil.
4. Add the sliced carrots and cook for 2 minutes until slightly tender. Remove with a slotted spoon and transfer to a large bowl.
5. Add the frozen corn to the boiling water and cook for 3 minutes. Remove with a slotted spoon and add to the bowl with the carrots.
6. Add the frozen peas to the boiling water and cook for 1 minute until bright green. Remove with a slotted spoon and add to the bowl.
7. Drain any remaining water from the saucepan.
8. To the bowl with the vegetables, add the cooled rice, diced celery, chopped celery leaves, and red onion.
9. In a small bowl, whisk together 4 tablespoons olive oil, 2 tablespoons red wine vinegar, and 1 teaspoon dried oregano.
10. Pour the vinaigrette over the rice and vegetable mixture.
11. Season generously with salt and pepper to taste. Toss gently to combine.
12. Serve warm or cold. Enjoy!