Rice, Green Pea, And Red Pepper Salad
|Water||2 Cup (32 tbs)|
|Uncooked rice||1 Cup (16 tbs)|
|Celery stalks||2 , finely chopped|
|Sweet red pepper||1 Medium, cored, seeded, and chopped|
|Green onions||2 , trimmed and finely chopped|
|Parsley||1⁄4 Cup (4 tbs), finely chopped|
|Frozen green peas||10 Ounce (1 Package)|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Wine vinegar||2 Tablespoon (Red Or White)|
|Spicy brown mustard||1⁄2 Teaspoon (Dijon Or Prepared)|
|Black pepper||1⁄8 Teaspoon|
1. Pour the water into a heavy 2- or 3-quart saucepan, add the salt, and bring to a boil over high heat. Stir in the rice, reduce the heat to moderate, and simmer, covered, for 20 minutes.
2. Put the celery, sweet pepper, green onions, and parsley into a serving bowl. When the rice is done, break the block of frozen peas into chunks, and add them to the bowl along with the rice. The hot rice will thaw the peas and the peas will help cool the rice.
3. Let the mixture stand for 4 or 5 minutes while you prepare the dressing. In a small bowl, thoroughly combine the oil, vinegar, mustard, and black pepper. Pour the dressing over the salad and toss gently to mix.