Tomato, Pea and Rice Salad
Time needed
15 min
preparation
+
20 min
cooking
Serving Size / Yield
8 servings
Ingredients
- 2 C. long-grain rice
- 2 lg. ripe tomatoes
- 2 celery ribs, cut into 1/2-inch slices
- 2 Tbs. chopped fresh parsley
- 1/2 C. olive oil
- 3 Tbs. white wine vinegar
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 C. frozen peas, defrosted
Directions
Cook rice according to package directions. As soon as rice is cooked, transfer to a large bowl and let cool. Toss it occasionally. Remove stem ends from tomatoes. cut tomatoes crosswise in half and squeeze gently to extract seeds and juice. Cut tomatoes into 1/2-inch slices. Add tomatoes, celery and basil to rice. Toss gently. In a small bowl, combine olive oil, vinegar, salt and pepper. Beat with a fork to blend. Pour dressing over rice, add peas and toss again.
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