Difference between revisions of "Rice Primavera Salad"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 15: | Line 15: | ||
* 2 tablespoons grated [[Parmesan cheese]] | * 2 tablespoons grated [[Parmesan cheese]] | ||
| − | == | + | == Procedures == |
# Stir-fry [[broccoli]] in 1 tablespoon [[olive oil]] 3 minutes. | # Stir-fry [[broccoli]] in 1 tablespoon [[olive oil]] 3 minutes. | ||
# Add [[peas]] and [[peppers]]; continue to cook until vegetables are tender crisp. | # Add [[peas]] and [[peppers]]; continue to cook until vegetables are tender crisp. | ||
Latest revision as of 18:35, 26 June 2012
Ingredients
- ¼ cup olive oil, divided
- 2 cups broccoli florets
- 1 cup frozen green peas
- ½ cup chopped yellow pepper
- ½ cup chopped green pepper
- 1 cup cooked aromatic rice
- 1 cup cooked medium-grain white rice
- 1 cup cooked brown rice
- 1 medium tomato, seeded and chopped
- 3 tablespoons red wine vinegar
- 1 teaspoon dried basil
- ½ teaspoon ground white pepper
- ¼ teaspoon seasoned salt
- 2 tablespoons grated Parmesan cheese
Procedures
- Stir-fry broccoli in 1 tablespoon olive oil 3 minutes.
- Add peas and peppers; continue to cook until vegetables are tender crisp.
- Remove from heat; add rice and tomatoes.
- Combine vinegar, remaining 3 tablespoons olive oil, basil, pepper and salt; toss to combine.
- Sprinkle with parmesan cheese.
- Serve at room temperature or chilled.
