Basmati Rice with Summer Vegetable Salad

Name: Basmati Rice with Summer Vegetable Salad
Yield: 4 servings
Ingredients: 1 1 small shallot, chopped; 1 2 tablespoons chopped flat-leaf parsley; 1 2 tablespoons red wine vinegar; 1 2 teaspoons fresh thyme leaves; 1 Kosher salt, freshly ground pepper; 1 1/3 cup extra-virgin olive oil; 1 2 cups cooked basmati rice, cooled; 1 2 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons; 1 3/4 cup torn mixed leafy greens, sprouts, and herbs; 1 1/3 cup chopped red, yellow, or white onion or scallions; 1 2 tablespoons toasted pine nuts (optional)

From the kitchen of Carly

Fluffy basmati rice tossed with whatever summer vegetables you have on hand, dressed with a bright herbed vinaigrette. Light enough for lunch, substantial enough for dinner. The greens stay crisp because you dress just before serving.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 small shallot, chopped
12 tablespoons chopped flat-leaf parsley
12 tablespoons red wine vinegar
12 teaspoons fresh thyme leaves
1Kosher salt, freshly ground pepper
11/3 cup extra-virgin olive oil
12 cups cooked basmati rice, cooled
12 cups bite-size pieces assorted vegetables (such as radishes, tomatoes, peas, summer squash) or carrot ribbons
13/4 cup torn mixed leafy greens, sprouts, and herbs
11/3 cup chopped red, yellow, or white onion or scallions
12 tablespoons toasted pine nuts (optional)

Instructions

Pulse first 4 ingredients in a blender until combined; season with salt and pepper. With blender running, slowly drizzle in oil. Process dressing until well blended.
Place remaining ingredients in a large bowl; drizzle with 3 tablespoons dressing and toss to coat. Pass remaining dressing alongside for drizzling over.