Rice and veggies salad



This is a very simple side dish that is flavorful and quite refreshing. It goes well with grilled dishes and the leftovers make a great lunch to pack for the next day.


Ingredients (serves 6)
- 1 cup long grain rice
- 3 carrots, sliced
- 1 ear of corn, boiled or grilled 
- 1 cup fresh or frozen peas, boiled and drained
- a handful green beans, trimmed
- a handful olives
- 1 garlic clove, mashed
- a few mint sprigs, chopped
- 1 lemon, juiced
- 3 Tablespoons extra virgin olive oil
- 1 teaspoon sumac (optional)
- salt and pepper, to taste

 Place the rice in a pot and cover with plenty of water, add some salt and pepper and bring to a boil. Lower heat and simmer for 15 minutes or until cooked. Drain the rice and rinse it with cold water, then let drain completely. 
 Bring a pot of salted water to a rolling boil and blanch the carrots and green beans for about 5 minutes or until desired level of tenderness. Rinse under cold water and let drain.
 Cut the kernels off the ear of corn.
 In a large bowl, combine the rice with the veggies, add the mashed garlic, mint, sumac, lemon juice, olive oil, salt and pepper. Taste and adjust seasonings. Enjoy!







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