Ingredients for Argentine Rice Veggie Salad
- 1 cup uncooked long grain rice
- 1/4 teaspoon salt, plus more to taste; freshly ground black pepper to taste
- 1 large carrot, sliced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 cup frozen corn
- 1 cup frozen peas
- 1 celery rib, diced
- 1 tablespoon chopped fresh celery leaves
- 1/4 red onion, finely chopped
- 1 1/2 cups water
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How to Make Argentine Rice Veggie Salad
- In a small saucepan, combine 1 cup rice, 1 cup water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat.
- 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.
- While the rice cooks, prepare the vegetables. Fill a medium saucepan with salted water and bring to a boil.
- Add the sliced carrots and cook for 2 minutes until slightly tender. Remove with a slotted spoon and transfer to a large bowl.
- 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.
- 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.
- Drain any remaining water from the saucepan.
- To the bowl with the vegetables, add the cooled rice, diced celery, chopped celery leaves, and red onion.
- In a small bowl, whisk together 4 tablespoons olive oil, 2 tablespoons red wine vinegar, and 1 teaspoon dried oregano.
- Pour the vinaigrette over the rice and vegetable mixture.
- Season generously with salt and pepper to taste. Toss gently to combine.
- Serve warm or cold. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
20g
Fat
10g
Carbs
10g
