Roasted Red Pepper Rice Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 3/4 teaspoons salt
• 2 1/2 cups mixed rice (such as brown, red, and wild rice)
• 1/3 cup coarsely chopped fresh flat leaf parsley
• 2 roasted red peppers, seeds removed and cut into 1/2 inch dice
• 3 scallions, thinly sliced
• 3 tablespoons red vinegar
• 1 teaspoon sugar
• 1/2 teaspoon fresh ground pepper
• 1/3 cup extra virgin olive oil

Recipe

• 1 bring 5 1/2 cups water in medium saucepot to a boil; add 1 teaspoon salt. stir in rice and simmer, covered, until water is absorbed, 25 to 30 minutes. remove from heat and let stand, covered, 15 minutes. transfer to a bowl and let cool slightly. toss in parsley, roasted peppers, and scallions, for salad.
• 2 whisk together vinegar, sugar, remaining 3/4 teaspoon salt and the pepper in another bowl. whisk in oil in a slow stream until thickened and emulsified, for vinaigrette. add to salad and toss to coat. serve at room temperature. (can be made ahead. cover and chill up to 2 days).