As you may know, it's July. As you may also know, it's not always enjoyable to eat piping hot food in the middle of summer. It's the perfect time for fresh salads, and this easy rice salad is great for summer meals.
Before I go on, I just want to note that I'm not really a big rice eater. In sushi or on the side of delicious Thai food, of course! But it's not really something that I consume much otherwise. However, I think I could get used to this salad being in the rotation!
1 cup long-grain white rice
1 cup chicken broth
1/2 cup water
3 medium carrots, shredded
1 green bell pepper, cut in very thin rings and then chopped
1/2 cup cilantro (you could also use parsley if you prefer)
1/4 small red onion, diced small
3 tbsp. rice vinegar
1 tsp. sugar
- In a medium saucepan, bring the rice, chicken broth, and water to a boil over high heat. Stir, cover, and reduce heat to low. Cook rice for 15 minutes and remove from heat. Stir again and let stand for 5 minutes.
- Transfer rice to a serving bowl and add carrots, pepper, cilantro, onion, vinegar, and sugar. Toss to combine. Tastes great at room temp!
Click here for a printable recipe!