This is a favorite summer potluck dish, because the veggie mixture can be prepared a day ahead and refrigerated. Do remember, however, that the rice should be mixed in on the day of serving so that it does not dry out or harden.
Fresh Veggie Rice Salad
4 cups cooked Jasmine rice
1 can artichoke hearts (marinated or packed in water), chopped
1 can chopped black olives
1/2 jar capers with liquid
1/2 bunch fresh spinach, chopped
1 cup fresh, canned or frozen corn
1 carrot, diced
1/4 cup fresh or canned red bell pepper, chopped
2 cloves garlic, chopped
1 handful fresh basil, chopped
2-3 basil leaves for garnish
Juice of 1/2 lemon
Olive oil
Paprika to taste
Salt to taste
Heat olive oil in wok or pan. Saute garlic. Add all veggies, leaving basil to the end, and saute until tender. Do not overcook. Season with lemon, paprika, and salt. Mix rice into veggie mixture and let cool. Garnish and serve at room temperature.
beautiful photos on your blog. and the recipes look great too.
I can’t take any credit for the photos. I take advantage of all my friends and families who are shutterbugs.
Glad you stopped by. I love meeting folks on this medium.
The rice salad sound delicious.
I’m sure you’re loving the blissful joys of motherhood.
Loved the party decorations
Thanks for the kind words and well wishes for my husband. It’s certainly a blessing to be able to work outside again, especially in the garden. Watching things grow and pulling weeds is very good therapy. And yes, each day does bring special moments to share