Chopped Glass Rice Salad Recipe
Make Chopped Glass Rice Salad Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Vegetables
Dressing
Garnish
Method
Cooking the Rice
Rinse the Rice
Begin by rinsing the long-grain white rice under cold water in a fine mesh strainer until the water runs clear.
Cook the Rice
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Fluff the Rice
After resting, fluff the rice with a fork and set aside to cool completely.
Preparing Vegetables
Chop the Vegetables
While the rice is cooling, chop the cucumber, red bell pepper, carrot, and green onions into small, bite-sized pieces.
Making the Dressing
Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, red wine vinegar, honey, salt, black pepper, and dried oregano until emulsified.
Assembling the Salad
Mix the Salad
In a large bowl, combine the cooled rice, chopped vegetables, and dressing. Toss gently to combine all ingredients.
