Red Rice Salad

This hearty salad is made with red rice. It has an earthy flavor, which goes well with the other robust ingredients.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 311 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon olive oil
• salt and pepper to taste
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1 small red onion, finely chopped
• 1 small red bell pepper, seeded and diced
• 1 (14.5 ounce) can kidney beans, drained and rinsed
• 2 small beets
• 8 ounces red rice
• 7 red radishes, thinly sliced
• 2 tablespoons horseradish
• 0.25 cup red wine vinegar
• 2.5 cups water
• 0.5 cup extra virgin olive oil
• 2.5 tablespoons chopped fresh chives

Recipe Instructions

Step 1

Place beets in a saucepan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain water, and allow beets to cool. Peel and dice.

Step 2

Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; reduce heat to medium low, cover, and simmer gently until the rice is tender and all the water has been absorbed. Remove saucepan from heat, and let rice cool to room temperature.

Step 3

In a large bowl, mix together beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.

Step 4

In a medium bowl, whisk together horseradish, mustard, and sugar until well combined. Whisk in red wine vinegar and oil until smooth.

Step 5

With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon into a large, shallow serving bowl, and garnish with fresh chives.