Slightly nutty, full of fresh crunch from peppers and onion, with a refreshing vinaigrette dressing, this Forbidden Rice Salad was a hit as the 2013 Winter Fancy Food Show in San Francisco
1 ½cupsfinely diced redyellow, and orange bell peppers (about ½ cup each)
1cupfinely diced red onion
¾cupminced parsley
½cupred wine vinegar
¾ to 1cupextra virgin olive oil
Salt and freshly ground pepperto taste
Instructions
In a large bowl combine the rice, peppers, onion, and parsley.
Add the vinegar and stir to incorporate; add ¾ cup oil and stir gently. Taste and season with salt and pepper. Add additional oil, if desired. Serve at room temperature.
This salad is best when refrigerated, covered, overnight to allow the flavors to blend. Bring to room temperature prior to serving