CALIFORNIA RICE SALAD

California Rice Salad image

All the fresh taste of California! You may use Wehani rice in this recipe, which is a hybrid grown in California. When cooked it turns a deep russet color. The flavors here are earthy and complex. Adapted from The New Basics Cookbook, a great find!.

Provided by Sharon123

Categories Rice

Time 30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup basmati rice (or Wehani-a red hybrid grown in California)
6 radishes, halved and sliced 1/4-inch thick
1/2 cup red bell pepper, diced
1/2 cup red onion, diced
2 beets, cooked, peeled, and diced (about 1 1/2 cups)
1/4 cup fresh scallions, chopped
2 tablespoons fresh dill, chopped (or 2 tsp. dried)
1/4 cup white wine vinegar
1 1/2 tablespoons prepared horseradish
1 tablespoon whole grain mustard
1 -2 teaspoon sugar, to taste
1 teaspoon salt
fresh ground black pepper, to taste
1/2 cup extra virgin olive oil

Steps:

Cook rice according to directions on package. You should have about 3 cups. Allow it to cool to room temperature.
Combine the rice, radishes, bell pepper, red onion, beets, chives, and dill in a large bowl. Toss well.
Make the dressing:.
Whisk the vinegar, horseradish, mustard, sugar, salt, and pepper together in a small bowl. Gradually add the oil, whisking until it is smooth.
Pour the dressing over the rice mixture and toss until well blended. Serve immediately, or cover and refrigerate for a few hours to blend the flavors. Enjoy!

Nutrition Facts : Calories 223.2, Fat 14.3, SaturatedFat 2, Sodium 334.4, Carbohydrate 22, Fiber 1.7, Sugar 3, Protein 2.4

*** Explore more California Rice Salad Recipes »

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