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FESTIVE RICE SALAD

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 8
INGREDIENTS
  • PAM® Olive Oil No-Stick Cooking Spray
  • 2 large shallots, unpeeled, halved lengthwise
  • 2 cups instant brown rice, uncooked
  • 2 cloves garlic
  • 3/4 teaspoon kosher salt
  • 2 tablespoons Gulden's® Spicy Brown Mustard
  • 2 tablespoons Juice of 1 lemon
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Culinary Circle Extra Virgin Olive Oil
  • 1/4 cup chicken broth
  • 1 tablespoon chopped fresh chives
  • ground black pepper
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped red onion
  • 1 cup grape tomatoes, halved
  • 1/4 cup chopped fresh basil leaves
  • Fresh lettuce leaves, optional
DIRECTIONS

Preheat oven to 350°F. Spray baking sheet with cooking spray. Place shallots, cut-sides down, on prepared baking sheet. Bake 25 minutes, or until shallots are very soft. Prepare rice according to package directions, omitting salt; set aside to cool.

Remove and discard skin and stem ends of toasted shallots. Place pulp in food processor container. Add garlic, salt and mustard; cover. Process until well blended. Add lemon juice and vinegar, 1 tablespoon at a time, processing well after each addition. With food processor on, add olive oil and broth in a slow steady stream through feed tube at top of food processor, processing until well blended. Pour into large bowl; stir in chives and black pepper. Let stand 15 minutes to allow flavors to blend.

Add rice, bell peppers, onions, tomatoes and basil; mix lightly. Serve on lettuce-covered plates, if desired.