Parsley & Peas Rice Salad

[ruthcooks]

Parsley & Peas Rice Salad

Serves 8 as Side.

Every time I make this simple rice salad I wonder where all that flavor comes from. Possibly the parsley? This was originally used as a base for Pollo Tonnato. I use plain ole supermarket rice.

• 1-1/2 c raw rice
  
• 2 tsp salt
  
• 2-1/2 c water
  
• 4 T white vinegar
  
• 6 T oil
  
• Salt
  
• Freshly ground pepper
  
• Lemon juice to taste
  
• 1 pkg. frozen tiny peas
  
• 1/2 bunch parsley, chopped
  

Cook rice and salt with water over low heat for 20 minutes. Fluff with a fork and let cool to lukewarm.

Blanch peas for 1 minute only in boiling water. Drain and shock with cold water. (Nowadays, I don't even bother with this step, I just let the peas thaw.)

With a fork, mix rice, vinegar, salt and pepper. Add oil, a tablespoon at a time. Add lemon juice until it has a bit of zip. Toss in peas and parsley. Chill.

Keywords: Salad, Rice, Vegan, Vegetarian, Kosher

( RG2083 )