“This looks like a great salad for summer. I'm posting it here so I don't lose it between now and then! I copied this on the back of my checkbook from someplace -- I'm not sure where.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 2 tablespoons oil in a large skillet. Add onion and cook 2 minutes. Add 1/2 of the garlic and cool 1 minute more. Add rice and stir to coat 2 minutes. Stir in stock and half the dried thyme. Bring to a boil, season to taste with salt and pepper. Cover and let simmer gently 20 minutes. Let stand, covered, for 15 minutes. Then uncover and cool completely.
  2. In a large bowl combine the vinegar, remaining thyme and garlic, mustard, the teaspoon broth, and salt and pepper to taste, and whisk. Gradually whisk in the remaining olive oil.
  3. Using a fork, gently fluff rice into dressing. Add vegetables. Toss with dressing and adjust seasonings.
  4. Transfer to a salad bowl and garnish with cherry tomato halves, olives and toasted almonds. May be served at room temperature.

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