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“This is a salad, I got from Guy Fieri's Collection on the Cooking Network Site. I have put it together for our New Years Day Buffet, I doubled the recipe and used a half of red, yellow and orange bell peppers. I also tossed in approx 1/2 cup of chopped cilantro. Tomorrow with the leftovers I might toss in a chopped jalapeno for zip.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the peas in a sauce pan with 3 cups water and 1/2 tsp salt.
  2. Bring to boil and cook 4 minutes.
  3. Remove from the heat, cover and let sit for 1 hour.
  4. Drain, then return to the saucepan with 1 cup fresh water.
  5. Bring to a simmer and cook, partially covered, until al dente, about 10 minutes.
  6. Let cool in liquid.
  7. Meanwhile, put the rice in another saucepan with 1 1/2 cups water and the garlic.
  8. Bring to a simmer, cover and cook 16 minutes.
  9. Remove from the heat and let cool, then fluff with fork.
  10. Dressing:
  11. Whisk the mustard, vinegar, olive oil, honey, cilantro, 1/2 tsp salt and 1 tsp of pepper in a nonreactive bowl.
  12. Adjust the seasoning to suit your tastes.
  13. Drain the peas and toss with the rice in a large bowl.
  14. Add onion, bell pepper and olives, then add the dressing and toss. Refrigerate until read to serve.

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