Monday, April 13, 2009

Marinated Vegetable Salad

Thanks to the little recipe section at the back of my rice cooker instruction manual, comes this delish delight. You'll need 2-3 hours to let it sit, just warning you if you decide to try it and don't read that bit in the instructions beforehand!

Marinated Vegetable Salad
Serves 8

2 cups sliced fresh mushrooms
1-1/4 cup halved cherry tomatoes
1 cup avocado chunks
1 cup sliced olives
1/2 cup chopped red onion
6 tablespoons red wine vinegar
4 tablespoons olive oil
2 tablespoons fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
6 cups cooked jasmine rice, cooled
Red onion rings, for garnish

Combine mushrooms, tomatoes, avocado, olives and onion in a shallow dish. Combine vinegar, parsley, oil, salt and basil in a separate bowl and pour over vegetables. Cover and chill 2 to 3 hours. Add rice, toss lightly. Garnish with red onion rings.

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