SUMMER JASMINE RICE SALAD

SUMMER JASMINE RICE SALAD image

Yield 10

Number Of Ingredients 21

2 cups jasmine rice
1 tbsp olive oil
2 medium garlic cloves, minced
1/2 lb button mushrooms, sliced
1 medium yellow squash or zucchini, chopped
1 tsp salt
Freshly ground black pepper to taste
1 cup fresh peas, cooked or frozen peas, thawed
1 cup corn (fresh or frozen)
1/4 cup minced parsley
3 tbsp minced basil
1/4 cup oil-packed sun-dried tomatoes, chopped, 1 tbsp oil reserved
1/3 cup pignoli (pine nuts)
Dressing:
1/2 cup fresh orange juice
3 tbsp white wine vinegar
1/2 tsp Dijon mustard
1 1/2 tsp cranberry honey mustard (or other sweet mustard)
1/4 cup extra-virgin olive oil
1/2 tsp sea salt
Freshly ground black pepper to taste

Steps:

Combine the rice with 2 cups water in a medium pot. Bring to a boil. Cover, lower the heat to medium-low, and simmer until rice is tender, about 20 minutes. Fluff with a fork and transfer to a large bowl. Let cool. Meanwhile, heat the olive oil in a wide skillet and sauté the garlic for 2 minutes. Add mushrooms and sauté until liquid is evaporated and mushrooms are lightly browned, about 10 minutes. Add squash, salt, and pepper and cook, stirring frequently, until squash is tender. Add peas, corn, parsley, and basil and cook, stirring often, another 5 minutes. Add the cooked vegetables to the bowl with the rice. Add the oil from the sun-dried tomatoes to the skillet and heat it up. Add the sun-dried tomatoes and pignoli and sauté until pignoli start to brown, about 2 to 4 minutes. Add this mixture to the rice and vegetables. To make the dressing, whisk together all the ingredients. Pour over the rice and vegetables and mix well. Taste for seasoning and adjust as needed. Let it sit in the refrigerator for 2 to 4 hours or overnight. Bring it to room temperature before service. Clean the rim of the bowl (or transfer to a smaller, clean bowl) and serve.