Summer Rice Salad
Updated: Jan 4, 2020
I have a friend who recently challenged me. She is lactose intolerant and says that most of my food contains dairy. Here is a dish with no dairy at all.
3//4 cup Olive Oil
1/3 cup Red Wine Vinegar
3/4 cup fresh Parsley, finely chopped
1/4 cup fresh Dill, finely chopped
Creole Seasoning to taste
4 1/2 cups Water
2 1/2 cups uncooked white Long-Grain rice
1 teaspoon Salt
2 cups tomatoes, diced and seeded (about 3 tomatoes)
1 1/2 cups Cucumber, peeled, diced and seeded
1/2 cup Red Onion, diced
1/2 cup Green Onions, sliced
To make the dressing, combine oil, vinegar, parsley, dill, and Creole Seasoning in a large bowl and whisk until well blended. Set aside.
Bring water to simmer in a heavy, large saucepan. Add rice and salt and stir to combine. Reduce heat to low, cover, and cook until rice is cooked through, about 20 minutes. Remove from heat and let stand for 5 minutes.
Transfer rice to a large bowl. Fluff with fork. Pour dressing over hot rice and toss. Stir in tomato, cucumber, redo onion and green onion. Season to taste and serve.
Good Cooking, Good Eating and Good Living!!!