Monday, April 11, 2011
This Rice Would Be So Nice
So while I'm thinking of all the food I want to eat and don't have, this brown rice salad comes to mind. The recipe originally came from my best friends' family. And I can't compare it to any rice dish I've ever had. This is a quintessential summertime dish. There are so many colors, textures and flavors in this rice, it will send your taste buds on a roller coaster ride! You have to try it. I've made this dish before for a group of co-workers and they loved it. Last weekend we had it at my parents' and the leftovers didn't make it past the first night in my house. This rice dish makes a statement, and people will remember you for it...in a good way.
The perfect beat to pair with this summertime rice salad is Astrud Gilberto's Summer Samba. The song was made to play alongside this dish. It's colorful, happy and exotic.
I hope you enjoy this eat and beat as much as I do!
Brown Rice Salad: 1 Cup rice (white or brown) cooked.
1/2 Cup golden raisins
1/4 Cup olive oil
1/4 Cup red wine vinegar
1 small red onion, chopped
4 cloves garlic, finely chopped
2 Tbsp olive oil
1/2 Cup roasted pistachios, roughly choppped (buy them roasted to cut back on time)
1 medium red bell pepper, chopped
1 tsp Kosher salt
1 tsp red pepper flakes
15 oz can of chickpeas, drained and rinsed
1/2 Cup basil leaves (chiffonade)
1. Cook rice and set aside
2. In a Cuisinart, pulse the golden rasins, 1/4 cup olive oil and red wine vinegar together until blended into a vinegrette. Set aside.
3. In a pan, saute the red onion and garlic in 2 tbsp olive oil. Set aside.
4. Mix the rice, vinegrette, garlic/red onion and all remaining ingredients together in a large bowl. Serve hot or cold.
*You'll notice in the picture that the chickpeas were substituted for yellow bell peppers. Make it your own. I've made had it both ways, and you can't go wrong.