Wehani® Rice Salad
Cooking Instructions:
- 3 cups hot cooked Lundberg Wehani®
- 2 tbs. olive oil
- 1-2 tbs. lemon juice
- 1-2 tbs. balsamic vinegar
- 1-2 clove garlic minced
- 1/2 tsp salt (optional)
- 1/2 tsp. dried rosemary leave crushed
- 1 c. fresh basil minced
- 1/2 tsp. ground black pepper
- 2 fresh bell peppers - 1 red 1 green washed seeded chopped fine
- 1/2 c. carrots diced small
- 1 medium tomato seeded and chopped fine
- 3/4 cup sliced and chopped sun-dried tomatoes
- 1 small can sliced olives
- 1/4 c. grated Parmesan cheese
Place rice in large bowl. Combine oil lemon juice vinegar garlic salt rosemary and pepper in small jar or blender with lid. . Shake well or process and pour over rice toss lightly. Cover and let cool. Add remaining ingredients. Serve at room temperature or chilled. Makes 6 servings.