Cold Rice Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 498
- Total Fat
- 23
- Saturated Fat
- 2
- Carbohydrates
- 65
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 377
- Total: 50 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 20 min
Ingredients
Rice:
1 1/2 cups long-grain white rice, rinsed
Salt
1 cup peas, blanched
1/2 red bell pepper, chopped
1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
Dressing:
2 tablespoons rice wine vinegar
Salt and freshly ground black pepper
6 tablespoons vegetable oil
1 teaspoon toasted sesame oil
Directions
- For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
- For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
- Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.