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Home » Recipes » Basmati Rice Vegetable Salad
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Basmati Rice Vegetable Salad

  • 2 cups Basmati Brown Rice
  • 2 Vegetable Oil + 1/2 cup Tb
  • 1 Yellow Onion large sized & coarsely chopped
  • 1 Sweet Red Bell Pepper medium-sized, seeded & chopped coarsely
  • 2 Celery stalks, thinly sliced
  • 1 Zucchini medium sized & coarsely chopped
  • 2 Garlic cloves, pressed
  • 1/8 tsp Black Pepper ground
  • 2 Tbsp Rice Wine Vinegar
  • 1 tsp Ground Cumin
  • 1 Tbsp Curry Powder
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Sea Salt
  • 2 Tbsp Unsalted Butter

Directions

Rinse rice in 2-3 changes of cold water. Place rice in 6 cups of cold water. Bring to a boil; stir, reduce heat; cover and cook until tender, about 20 minutes. Strain and place in a large serving bowl or serving dish. Chill. Meanwhile, in a large skillet, heat butter and 2 tablespoons vegetable oil. Using medium-high heat, saute onion, bell pepper, celery and zucchini for 4 minutes. Add garlic and saute for 1 minute. In a bowl, thoroughly whisk 1/2 cup vegetable oil, vinegar, cumin, curry powder, cloves and salt and pepper. Pour over salad and gently combine. Serve chilled or at room temperature. Makes 12 servings.

Basmati Rice Vegetable Salad

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Products Used in this Recipe

Grains Beans Seeds
Basmati Brown Rice

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Baking Aids
Sea Salt

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