Makes 12 servings
Prep Time: 30 minutes
Cook Time: 30 minutes (for the rice; plus cooling time)
Ingredients:
Basic White Rice
2 medium carrots, cut into ¼-inch dice (about 1 cup)
Kosher or fine sea salt and freshly ground pepper
5 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
½ teaspoon dried oregano
1 ear of corn, stripped of kernels
1 cup shelled baby peas or 1 cup frozen peas, defrosted
2 stalks celery, cut into ¼-inch dice (about 1 cup)
1 red bell pepper, cored, seeded and cut into ¼-inch dice (about 1 ¼ cups)
1 small red onion, cut into thin slivers (about 1 ¼ cups)
Finely grated zest of 1 lemon
Instructions:
- Make the rice and set aside to cool to room temperature.
- Meanwhile, place the carrots in a medium saucepan of cold water. Add salt and bring to a boil over high heat. Cook until barely tender, about 2 minutes. Remove the carrots with a slotted spoon or spider, let them drain, and put them in a large bowl. Add 2 tablespoons of the olive oil, the red wine vinegar, oregano, and salt and pepper to taste. Toss well and set aside until cool. Blanch the corn and peas separately in the boiling water until each is tender, about 3 minutes for the corn and 4 minutes for the peas (or just 1 minute if using frozen peas).
- Toss the cooled rice together with the carrots, corn, peas, celery, pepper, and onion in a large serving bowl. Add the lemon zest and remaining olive oil, and toss to mix. Serve warm or let stand at room temperature for up to 2 hours. Check seasoning again before serving.
To learn more about Chef Daisy Martinez click here.
