Last week I made this, along with Hubs favorite broccoli salad and some chicken kebabs from Jamie Oliver's website. It's funny, nothing goes over in my house as well as a Jamie Oliver recipe. Hubs and Jake were smacking their lips and exclaiming over how delicious everything was, once again extolling the virtues of Mr. Oliver and his culinary delights.
Yes, it was yummy. Now the only glitch that I had was that this recipe is supposed to be made with a rice and wild rice mix. I bought one, but I wasn't on the ball and didn't notice that you are supposed to let the rice soak in water overnight before you cook with it. Rather than risk it not turning out, I just switched to basmati rice and continued on.
At first I thought the salad was a little bit too oily, but now that I go back and read I see that *I* had made a mistake by cutting the amount of rice in half and then using the full amount of dressing. Oops! Make sure you don't do the same thing.
Adapted from Jamie Oliver's Food Revolution
1 1/4 cups mixed long grain and wild rice
sprigs of basil, mint, and parsley
8 oz of roasted red peppers from a jar or the deli (I forgot to buy them so I compromised and roasted my own peppers under the broiler at home)
1/2 a fresh red chilie
1/4 cup lemon dressing
lemon (you're going to use the zest)
Cook the rice according to package directions. When it's cooked, spread out on a pan to cool and chill in the fridge. Toss the herbs, peppers, and chilie with the cooled rice. Zest your lemon over top before cutting it in 1/2 and using for the dressing. Pour 1/4 cup of dressing over top and toss well. Salt and pepper to taste.
6 Tbsp extra virgin olive oil
pinch of sea salt and ground black pepper
juice of one lemon
Put all ingredients in a jam jar, pop a lid on it, and shake well.