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Broccoli and Rice Salad

Recipe Link: http://family.com

List of Ingredients




SALAD:
1/2 cup long-grain brown or white rice
1-1/2 cups water
1 teaspoon vegetable oil
1/4 teaspoon salt
1 bunch broccoli (flowerets cut into small pieces and stems discarded, about 3-1/2 cups)
1/3 cup raisins
1 carrot, minced
1/3 cup slivered red onion
2 tablespoons minced fresh basil, or 1 teaspoon dried

DRESSING:
2 garlic cloves, pressed
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil
1/4 teaspoon salt
Freshly ground black pepper to taste


Recipe



1. In a small saucepan, combine the rice, water, oil and salt. Cover the pan, bring to a boil, and reduce the heat to a low simmer. Cook, undisturbed, until all of the water is absorbed, about 45 minutes. Spoon the rice into a large serving bowl and let cool to warm; refrigerate until cold.

2. Steam the broccoli flowerets until tender yet still bright green. Immediately immerse them in cold water to stop further cooking. Drain and pat dry with a cotton or paper towel. Stir into the rice along with the raisins, carrot, onion and basil.

3. Combine the ingredients for the dressing in a jar with a tight-fitting lid. Shake vigorously, then pour over the salad. Toss to coat. Let the salad marinate 30 minutes or so before serving. Serve at room temperature.

Makes 2 to 3 servings.