Summer Rice Salad
Mint adds a refreshing note of flavor to this delicious rice salad. Recipe by Chef Linda Marcinko, culinary academic director at The International Culinary School at The Art Institute of St. Louis.
4 cups cooked basmati rice*
1 cup trimmed sugar snap peas, blanched
4 green onions, thinly sliced
1 small red bell pepper, diced
1 small jalapeño pepper, finely minced
1/2 cup pine nuts, lightly toasted
1/2 cup chopped mint leaves
1/2 cup olive oil
Salt and ground black pepper to taste
- Cut the blanched sugar snap peas in half, lengthwise.
- Put the rice, peas, onions, red bell pepper, jalapeño, pine nuts, and mint leaves in a bowl. Toss together well.
- Pour on the olive oil and stir to coat all ingredients. Season to taste with salt and pepper. Chill for about two hours before serving.
Makes 8 servings.
*Or other long-grained white rice.
Recipe provided by The Art Institute of St. Louis via Brandpoint Content; Copyright 1996-2014.