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Vegetable Rice Salad

July 29, 2010

One of my favorite types of summer recipes are base-type recipes that allow for variation depending on what vegetables I have on hand.

I always have about 5 green beans from our pitiful garden, for instance.

This recipe is based on one I found in one of my favorite vegetable cookbooks, From Asparagus to Zucchini.  It has a chapter for each vegetable, even ones like fennel and kohlrabi.

Vegetable Rice Salad

1 package (6 oz.) long-grain and wild rice mix (Or, just cook some rice and wild rice together, trying to get about 2 cups of cooked rice.)
3 C. mixed vegetables, perhaps including the following: broccoli, green or red pepper, pea pods, peas, carrots, fennel, capers,  roasted red pepper, or 5 green beans
1/3 C. sliced red onion, green onion, or shallots
1/4 C. clear Italian salad dressing, or homemade oil and vinegar dressing
1 T. lemon juice
1/2 t. lemon pepper
1/3 C. slivered almonds
Prepare rice mix according to package directions. Cool slightly. Steam vegetables until crunchy-tender. (Obviously, if you’re using capers or roasted red peppers, don’t steam these!) Toss with remaining ingredients and refrigerate 2-24 hours. Serves 4-6, depending on how accurately you measure and if you’re eating anything else at that meal.

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