1. Toss the two cooked rices together with lemon juice, mixing thoroughly.
2. In a large salad bowl, mix together the rice with parsley, green onions, celery, red bell pepper, and cabbage.
3. In separate small bowl, put the red wine vinegar and Dijon, whisking together until combined. Keep whisking and slowly drizzle in the olive oil until dressing thickens slightly. Add salt and pepper to taste, then whisk again just to combine.
4. Drizzle dressing over salad, tossing as you go. Chill in refrigerator if desired. Toss again lightly before serving.
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This salad is a great way to use up rice you have in the refrigerator. However, it's well worth making a fresh batch to enjoy this salad! The tangy dressing is perfect with all the crunchy veggies. Don't skip the lemon juice added to the rice as it brightens the flavors.
If your kids won't eat veggies, this may be a new dish to try. It's colorful and crunchy; two things that can convince a kid that veggies are fun. Enjoy!
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