Italian Rice Salad

Italian Rice Salad
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 2 tablespoons extravirgin olive oil
  • ¼ cup (1-ounce) grated fresh pecorino Romano cheese
  • ¼ teaspoon ground black pepper
  • 2 tablespoons red wine vinegar
  • 1 (15.75 ounce) can fat-free, less-sodium chicken broth
  • ¾ teaspoon salt, divided
  • 1 cup basmati or long-grain rice
  • + 5 more ingredients
    • 2 cups water, divided
    • 2 cups halved grape tomatoes
    • 1 pound (1-inch) diagonally cut green beans
    • Olive oil-flavored cooking spray
    • ¾ cup chopped green onions

Combine 1 cup water, rice, 1/4 teaspoon salt, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Coat a large baking sheet with cooking spray. Spread rice in an even layer over pan; cool to room temperature. Bring 1 cup water to ...

View full recipe at My Recipes

Comments

Variations on Italian Rice Salad

  • Italian Rice Salad
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon chopped ripe olives
    • 1/2 cup cooked brown rice (cooked without salt or fat)
    • +7 other ingredients


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