You are here

Rice, Green Pea, And Red Pepper Salad

Thrifty.Chef's picture
Ingredients
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Pepper
Interest: 
Everyday

Rate It

Your rating: None
4.22143
Average: 4.2 (21 votes)