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Zanne's World-Famous Rice Salad
(recipe, Zanne Miller)
Rice, like pasta, is a good base for many different summer side dishes — and great for a gluten-allergic guest. I usually begin with the rice and the oil and toss in whatever sounds or looks good at the moment; this recipe (appropriated from my friend Michelle) is just one of the variations I like.
Because both the sesame oil and the almonds can be allergens, when I bring this salad to a party I put a little card listing the ingredients next to it on the buffet table.
- 2 cups white or brown basmati rice
- ¼ cup whole almonds
- 1 medium eggplant or large red bell pepper, roasted and cut into small slices
- 1 pt. red or yellow cherry tomatoes, washed and halved
- 1 small handful fresh basil leaves, chiffonaded (cut into thin strips)
- 3 Tbsp. sesame oil
- 1 Tbsp. balsamic vinegar
- Sea salt and freshly ground black pepper to taste
- Cook the rice, then chill it in the refrigerator.
- When the rice is cool, toss it with the almonds, eggplant or pepper, cherry tomatoes, and basil leaves.
- Whisk together the dressing ingredients and, just before serving, pour the dressing over the salad and toss to combine.