Brown Rice Salad with Red Bell Peppers, Olives, and Manchego
By Adam RiedPublished on May 29, 2013
Time
1 1/4 hours
Yield
Serves 6 to 8
Ingredients
1 ½ cups long-grain brown rice 1 tablespoon table salt, divided2 teaspoons plus 2 tablespoons sherry vinegar, divided1 tablespoon vegetable oil 2 red bell peppers, stemmed, seeded, and cut into ¾-inch pieces2 ½ tablespoons extra-virgin olive oil 2 teaspoons grated orange zest 2 garlic cloves, minced½ teaspoon paprika ½ teaspoon pepper 2 celery ribs, cut into ½-inch pieces3 ounces Manchego cheese, cut into ¼-inch pieces (¾ cup)⅔ cup pitted green olives, chopped¼ cup minced fresh parsley, divided
Before You Begin
Manchego is a rich, buttery Spanish cheese.
Instructions
- Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with 2 teaspoons vinegar and let cool completely, about 15 minutes.
- Meanwhile, heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add bell peppers and ½ teaspoon salt; cook, without stirring, until just softened and starting to brown, 3 to 4 minutes. Transfer to large plate and let cool completely.
- Whisk olive oil, orange zest, garlic, paprika, pepper, remaining 2 tablespoons vinegar, and remaining ½ teaspoon salt together in bowl. Transfer cooled rice to large bowl. Add bell peppers, celery, Manchego, olives, and dressing; toss to combine. Let stand for 10 minutes.
- Add 3 tablespoons parsley and toss to combine. Season with salt and pepper to taste. Sprinkle with remaining 1 tablespoon parsley and serve.
Time
1 1/4 hoursYield
Serves 6 to 8Ingredients
1 ½ cups long-grain brown rice
1 tablespoon table salt, divided
2 teaspoons plus 2 tablespoons sherry vinegar, divided
1 tablespoon vegetable oil
2 red bell peppers, stemmed, seeded, and cut into ¾-inch pieces
2 ½ tablespoons extra-virgin olive oil
2 teaspoons grated orange zest
2 garlic cloves, minced
½ teaspoon paprika
½ teaspoon pepper
2 celery ribs, cut into ½-inch pieces
3 ounces Manchego cheese, cut into ¼-inch pieces (¾ cup)
⅔ cup pitted green olives, chopped
¼ cup minced fresh parsley, divided
Test Kitchen Techniques
Ingredients
1 ½ cups long-grain brown rice
1 tablespoon table salt, divided
2 teaspoons plus 2 tablespoons sherry vinegar, divided
1 tablespoon vegetable oil
2 red bell peppers, stemmed, seeded, and cut into ¾-inch pieces
2 ½ tablespoons extra-virgin olive oil
2 teaspoons grated orange zest
2 garlic cloves, minced
½ teaspoon paprika
½ teaspoon pepper
2 celery ribs, cut into ½-inch pieces
3 ounces Manchego cheese, cut into ¼-inch pieces (¾ cup)
⅔ cup pitted green olives, chopped
¼ cup minced fresh parsley, divided
Test Kitchen Techniques
Ingredients
1 ½ cups long-grain brown rice
1 tablespoon table salt, divided
2 teaspoons plus 2 tablespoons sherry vinegar, divided
1 tablespoon vegetable oil
2 red bell peppers, stemmed, seeded, and cut into ¾-inch pieces
2 ½ tablespoons extra-virgin olive oil
2 teaspoons grated orange zest
2 garlic cloves, minced
½ teaspoon paprika
½ teaspoon pepper
2 celery ribs, cut into ½-inch pieces
3 ounces Manchego cheese, cut into ¼-inch pieces (¾ cup)
⅔ cup pitted green olives, chopped
¼ cup minced fresh parsley, divided
Test Kitchen Techniques
Why This Recipe Works
Brown rice salad often features grains that are gummy or tough, with a dull heavy dressing. We cook the rice using the pasta method, which ensures evenly cooked grains in half the usual amount of time. To season the rice, we dress it with vinegar or citrus juice while it is still warm. We then add bold mix-ins that contribute contrasting flavors and textures.
Before You Begin
Manchego is a rich, buttery Spanish cheese.
Instructions
- Bring 3 quarts water to boil in large pot. Add rice and 2 teaspoons salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper–lined rimmed baking sheet, and spread into even layer. Drizzle rice with 2 teaspoons vinegar and let cool completely, about 15 minutes.
- Meanwhile, heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add bell peppers and ½ teaspoon salt; cook, without stirring, until just softened and starting to brown, 3 to 4 minutes. Transfer to large plate and let cool completely.
- Whisk olive oil, orange zest, garlic, paprika, pepper, remaining 2 tablespoons vinegar, and remaining ½ teaspoon salt together in bowl. Transfer cooled rice to large bowl. Add bell peppers, celery, Manchego, olives, and dressing; toss to combine. Let stand for 10 minutes.
- Add 3 tablespoons parsley and toss to combine. Season with salt and pepper to taste. Sprinkle with remaining 1 tablespoon parsley and serve.
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