Wehani Rice Salad
15 Nov 2009
Tickle your taste buds with this delicious Wehani Rice Salad. I have tried my hand at an innovative combination in this Wehani Rice Salad. Cook on!
|Olive oil||30 Milliliter (2 Tablespoon)|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Balsamic vinegar||15 Milliliter (1 Tablespoon)|
|Garlic||2 Clove (10 gm), minced|
|Dried crushed rosemary||1⁄2 Teaspoon (3 Milliliter)|
|Fresh basil||240 Milliliter, minced (1 Cup)|
|Ground black pepper||1⁄2 Teaspoon (3 Milliliter)|
|Cooked rice||720 Milliliter (Still Hot, 3 Cups)|
|Green bell peppers||1 , seeded and finely chopped|
|Red bell peppers||1 , seeded and finely chopped|
|Carrots||120 Milliliter, diced small (1/2 Cup)|
|Tomato||1 Medium, seeded and finely chopped|
|Canned sliced olives||2 1⁄4 Ounce (1 Small Can)|
|Grated parmesan cheese||60 Milliliter (1/4 Cup)|
|Dried crushed rosemary leaves||1⁄2 Teaspoon (3 Milliliter)|
In a container with lid, combine oil, lemon juice, vinegar, garlic, salt, rosemary, basil and pepper.
Pour over hot rice in a large bowl and toss lightly.
Cover and let cool.
Mix in remaining ingredients.
Wehani Rice Salad Recipe