Rice Salad With Peas And Tomatoes
|Long grain rice||2 Cup (32 tbs)|
|Ripe tomatoes||2 Large|
|Celery ribs||2 , cut into 1/2-inch dice|
|Chopped fresh basil/Parsley||2 Tablespoon|
|Olive oil||1⁄2 Cup (8 tbs) (Preferably Extra-Virgin)|
|White wine vinegar||3 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Frozen peas||1 Cup (16 tbs), Defrosted|
1. Cook rice according to package directions. As soon as rice is cooked, transfer to a large bowl and let cool, tossing occasionally.
2. Remove stem ends from tomatoes. Cut tomatoes crosswise in half and squeeze gently to extract seeds and juice. Cut tomatoes into 1/2-inch dice. Add tomatoes, celery, and basil to rice. Toss gently to mix.
3. In a small bowl, combine olive oil, vinegar, salt, and pepper. Beat with a fork to blend. Pour dressing over rice, add peas, and toss again.