Argentine Rice Veggie Salad

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A recipe from rachael ray.

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Steps

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In a small saucepan , bring the rice , 1 cup water and 1 / 4 teaspoon salt to a boil.

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Lower the heat , cover and simmer until the water is absorbed , about 17 minutes.

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Fluff with a fork and let cool.

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Meanwhile , fill another saucepan with salted water.

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Add the carrot , bring to a boil and cook for 2 minutes.

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Using a slotted spoon , transfer to a bowl.

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Toss with 2 tablespoon olive oil , the vinegar and oregano.

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Season with salt and pepper.

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In the same saucepan , blanch the corn in the boiling water for 3 minutes.

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Transfer to the bowl with the carrot.

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Add the peas to the boiling water and cook for 1 minute.

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Transfer to the bowl.

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Add the rice , cubed celery , chopped celery leaves and onion to the bowl , season with salt and pepper , drizzle with the remaining 2 tablespoon olive oil and toss.

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Ingredients

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white rice, salt and pepper, carrot, extra virgin olive oil, red wine vinegar, dried oregano, ear of corn, frozen peas, celery, celery leaves, red onion