Suzanne Hart's Cold Rice Salad

Ingredients

• 1 ½ cups chicken broth
• 1 cup Texmati or basmati rice
• ¼ cup chopped red onions
• ½ cup diced tomatoes
• ⅓ cup chopped red or yellow peppers
• ½ cup chopped celery
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons Sherry vinegar
• ¼ cup finely chopped Italian parsley
• ¼ cup finely chopped basil
• Salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    394 calories; 21 grams fat; 3 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 6 grams protein; 2 milligrams cholesterol; 147 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Bring the chicken broth to a boil, add the rice and simmer for 10 to 15 minutes until the rice is cooked but still firm. Remove from the heat and let cool to room temperatiure, at least 1/2 hour.
2. Stir in the onions, tomatoes, peppers and celery and mix thoroughly.
3. In a separate bowl, blend the olive oil and vinegar with a wire whisk. Then pour over the salad. Add the parsley, basil and salt and pepper and toss gently. Chill in the refrigerator for at least 1 hour. The salad is best if left to sit for 24 hours and can be made the night before.