Make and share this Roasted Red Pepper Rice Salad recipe from Food.com.
Provided by Pixies Kitchen
Categories Rice
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Bring 5 1/2 cups water in medium saucepot to a boil; add 1 teaspoon salt. Stir in rice and simmer, covered, until water is absorbed, 25 to 30 minutes. Remove from heat and let stand, covered, 15 minutes. Transfer to a bowl and let cool slightly. Toss in parsley, roasted peppers, and scallions, for salad.
- Whisk together vinegar, sugar, remaining 3/4 teaspoon salt and the pepper in another bowl. Whisk in oil in a slow stream until thickened and emulsified, for vinaigrette. Add to salad and toss to coat. Serve at room temperature. (can be made ahead. Cover and chill up to 2 days).
Nutrition Facts : Calories 202.6, Fat 6.2, SaturatedFat 0.9, Sodium 341.2, Carbohydrate 33, Fiber 0.7, Sugar 0.5, Protein 2.8
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