Argentine Rice-veggie Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup rice
• salt and pepper
• 1 carrot, cut into 1/4-inch cubes
• 1/4 cup extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1 ear of corn, kernels scraped off
• 1 cup frozen peas
• 2 stalks celery, cut into 1/4-inch cubes
• 2 tablespoons celery leaves, chopped
• 1 small red onion, thinly sliced

Recipe

• 1 in a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. lower the heat, cover and simmer until the water is absorbed, about 17 minutes. fluff with a fork and let cool.
• 2 meanwhile, fill another saucepan with salted water. add the carrot, bring to a boil and cook for 2 minutes. using a slotted spoon, transfer to a bowl; toss with 2 tablespoon olive oil, the vinegar and oregano. season with salt and pepper.
• 3 in the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. add the peas to the boiling water and cook for 1 minute. transfer to the bowl.
• 4 add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoon olive oil and toss.