Name: Red Rice Salad
Yield: 4 servings
Ingredients: 1 cup red wild rice, raw; 2 ¼ cup water, distilled; 1 dash sea salt; 1 tsp extra virgin olive oil, 100% cold pressed, unrefined; 1 tbsp shallots, raw; 1 small tomato, red, ripe, raw; ¼ cup red pepper, sweet, raw; ¼ cup green bell pepper; 1 tbsp vinegar, red wine

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Red Rice Salad

June 8, 2016

by EIR

Category Recipes

Persons

Ingredients

1 cup red wild rice, raw
2 ¼ cup water, distilled
1 dash sea salt
1 tsp extra virgin olive oil, 100% cold pressed, unrefined
1 tbsp shallots, raw
1 small tomato, red, ripe, raw
¼ cup red pepper, sweet, raw
¼ cup green bell pepper
1 tbsp vinegar, red wine

Instructions

Preheat the oven to 400 °.
Rinse the rice briefly in cold water and place in a medium-size saucepan.
Add water and salt. Bring to a boil, reduce the heat, cover and simmer for 45 minutes.
Remove from the heat and allow to stand 10 minutes.
While the rice cooks, heat the olive oil in a medium-size oven proof skillet.
Add shallots and cook for 1 to 2 minutes.
Stir in the chopped tomato and peppers.
Cook over low-medium heat for 2 to 3 minutes until just heated through, set aside until the rice is ready.
Fluff the rice with a fork (you will notice the color has deepened) and stir the cooked vegetables into the rice.
Stir in the vinegar and season to your taste with salt and pepper. Serve hot.
This can also be done ahead of time and reheated just before serving.