Red Rice Salad
|Olive oil||1 Tablespoon|
|Red rice||7 Ounce (200 Grams)|
|Water||1 Pint (600 Milliliter)|
|Canned red kidney beans||14 Ounce, drained, rinsed (400 Grams)|
|Red pepper||1 Small, deseeded and diced|
|Red onion||1 Small, finely chopped|
|Cooked beetroots||2 Small, peeled and diced (Not In Vinegar)|
|Red radishes||8 , thinly sliced|
|Chopped fresh chives||3 Tablespoon|
|Fresh chives||2 (For Garnish)|
|For hot dressing|
|Dijon mustard||1 Tablespoon|
|Red wine vinegar||2 Fluid Ounce (50 Milliliter)|
|Extra virgin olive oil||4 Fluid Ounce (125 Milliliter)|
1. Put the olive oil and red rice in a heavy saucepan and place over a medium heat. Add the water and 1 teaspoon of salt. Bring to the boil, lower the heat, cover and simmer until the rice is tender and all the water has been absorbed. (There are several varieties of red rice, which differ in cooking times, so follow the packet instructions.) Remove the pan from the heat and set aside to cool to room temperature (do not leave the rice at room temperature for too long, however, or harmful bacteria will develop).
2. To make the dressing, put the horseradish, Dijon mustard and sugar into a small bowl and whisk thoroughly. Whisk in the red wine vinegar, then gradually whisk in the oil until smooth.
3. In a large bowl, combine the kidney beans, red pepper, onion, beetroots, radishes and chives and toss together. Season with salt and pepper to taste.
4. Using a fork, fluff the rice into the bowl with the vegetables. Pour over the dressing and toss well. Cover and leave the salad to stand for 1 hour. Spoon into a large, shallow serving bowl, garnish with fresh chives and serve immediately.