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Summer Rice Salad

Chef.at.Home's picture
Ingredients
  Cooked brown rice 2 Cup (32 tbs)
  Quartered cherry tomatoes 1 Cup (16 tbs)
  Chopped red onion 1⁄3 Cup (5.33 tbs)
  Cider vinegar 3 Tablespoon
  Vegetable oil 2 Tablespoon
  Minced fresh parsley 2 Tablespoon
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

In a large bowl, combine rice, tomatoes, onion and olives.
In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well.
Pour over rice mixture and toss to coat.
Cover and chill for at least 2 hours.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Summer
Ingredient: 
Rice

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