Red Pepper Rice Salad

[Guest guest]

red Pepper Rice SAlad

 

5  cups  vegetable broth

3/4 tsp salt

2 1/2 cups rice

2 red peppers, roasted and skinned, cut into 1/2 inch dice

4 green onions sliced thin

3 TBSP red wine vinegar

1/2 cup chopped fresh parsley

2 tsp sugar,

1/2 tsp black pepper

1/3 cup extra virgin olive oil

 

Combine broth and bring to a boil. Stir in rice and simmer covered, 15-20

minu.Remove from heat and let sit for about 20

minutes, then fluff with fork and pour into a bowl, and let come to room

temperature. Add chopped green onions, peppers, and parsley and mix well.

Dressing:

Whisk vinegar, sugar or agave nector, black pepper, and salt. Slowly whisk in

oil in a steady stream, whisking constantly until thick and glossy.

Pour the dressing over rice mixture and gently toss to coat all the ingredients.

Serve at room temperature.