Gazpacho Rice Salad

Name: Gazpacho Rice Salad
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 7 tablespoons extra virgin olive oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 1 cup long grain rice; 1 1/2 cups vegetable stock; 1 1/2 teaspoons dried thyme; 3 tablespoons sherry wine vinegar; 1 teaspoon Dijon mustard; 1 teaspoon clear broth; 1 red bell pepper, seeded and chopped; 1/2 yellow bell pepper, seeded and chopped; 1/2 green bell pepper, seeded and chopped; 1 red onion, finely chopped; 1/2 cucumber, peeled, seeded, and chopped; 3 tomatoes, seeded and chopped; 2 -3 tablespoons fresh parsley, chopped; salt and pepper; 3 cherry tomatoes, halved; 12 black olives, pitted and coarsely chopped; 1 tablespoon slivered almonds, toasted

Submitted by Lorraine of AZ

"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."

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Ready In:: 55mins
Ingredients:: 20
Serves:: 4

ingredients

7 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 cup long grain rice
1 ¹⁄₂ cups vegetable stock
1 ¹⁄₂ teaspoons dried thyme
3 tablespoons sherry wine vinegar
1 teaspoon Dijon mustard
1 teaspoon clear broth
1 red bell pepper, seeded and chopped
¹⁄₂ yellow bell pepper, seeded and chopped
¹⁄₂ green bell pepper, seeded and chopped
1 red onion, finely chopped
¹⁄₂ cucumber, peeled, seeded, and chopped
3 tomatoes, seeded and chopped
2 -3 tablespoons fresh parsley, chopped
salt and pepper
Garnish
3 cherry tomatoes, halved
12 black olives, pitted and coarsely chopped
1 tablespoon slivered almonds, toasted

directions

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.
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.
Using a fork, gently fluff rice into dressing. Add vegetables. Toss with dressing and adjust seasonings.
Transfer to a salad bowl and garnish with cherry tomato halves, olives and toasted almonds. May be served at room temperature.