Gazpacho Rice Salad

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 7 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 cup long grain rice
• 1 1/2 cups vegetable stock
• 1 1/2 teaspoons dried thyme
• 3 tablespoons sherry wine vinegar
• 1 teaspoon dijon mustard
• 1 teaspoon clear broth
• 1 red bell pepper, seeded and chopped
• 1/2 yellow bell pepper, seeded and chopped
• 1/2 green bell pepper, seeded and chopped
• 1 red onion, finely chopped
• 1/2 cucumber, peeled, seeded, and chopped
• 3 tomatoes, seeded and chopped
• 2 -3 tablespoons fresh parsley, chopped
• salt and pepper
• 3 cherry tomatoes, halved
• 12 black olives, pitted and coarsely chopped
• 1 tablespoon slivered almonds, toasted

Recipe

• 1 heat 2 tablespoons oil in a large skillet. add onion and cook 2 minutes. add 1/2 of the garlic and cool 1 minute more. add rice and stir to coat 2 minutes. stir in stock and half the dried thyme. bring to a boil, season to taste with salt and pepper. cover and let simmer gently 20 minutes. let stand, covered, for 15 minutes. then uncover and cool completely.
• 2 in a large bowl combine the vinegar, remaining thyme and garlic, mustard, the teaspoon broth, and salt and pepper to taste, and whisk. gradually whisk in the remaining olive oil.
• 3 using a fork, gently fluff rice into dressing. add vegetables. toss with dressing and adjust seasonings.
• 4 transfer to a salad bowl and garnish with cherry tomato halves, olives and toasted almonds. may be served at room temperature.