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Roasted Red Pepper Rice Salad



Bring 5 1/2 cups water in medium saucepot to a boil; add 1 teaspoon salt.
Stir in rice and simmer, covered, until water is absorbed, 25 to 30 minutes.
Remove from heat and let stand, covered, 15 minutes.
Transfer to a bowl and let cool slightly.
Toss in parsley, roasted peppers, and scallions, for salad.
Whisk together vinegar, sugar, remaining 3/4 teaspoon salt and the pepper in another bowl.
Whisk in oil in a slow stream until thickened and emulsified, for vinaigrette.
Add to salad and toss to coat.
Serve at room temperature.
(can be made ahead.
Cover and chill up to 2 days).