Italian Rice Salad
Michael Barnett
This is a great alternative to pasta salad, and perfect for a picnic.
ingredients
- 2 cups water
- 1 cup Basmati rice
- 3/4 teaspoon salt
- 1 (14-ounce) can chicken stock
- Cooking Spray
- 1 pound diagonally cut green beans
- 2 tablespoons red wine vinegar
- 2 tablespoons extra virgin olive oil
- 2 cups halved grape tomatoes
- 3/4 cup chopped green onions
- 1/4 cup grated fresh pecorino Romano
- 1/4 teaspoon black pepper
directions
- 1
Combine 1 cup water, rice, 1/4 teaspoon salt, and broth in a large saucepan, bring to a boil, cover, reduce heat, and simmer 15 minutes until liquid is absorbed. Coat a large baking sheet with cooking spray. Spread rice in a even layer on baking sheet, cool to room temperature.
- 2
Bring 1 cup water to a boil in a large pan. Add beans, cover and cook 5 minutes or until crisp tender. Drain and shock in cold water; drain.
- 3
Combine vinegar, oil, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add rice, beans, tomatoes, green onions, cheese, and pepper; toss gently to combine. Cover and chill.
notes
Catherine and I enjoyed this for Screen on the Green, one of my favorite summer activities in Atlanta.
Source: Cooking_Light
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