Argentine Rice-Veggie Salad Recipe

Name: Argentine Rice-Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white rice; salt and pepper; 1 carrot, cut into 1/4-inch cubes; 1/4 cup extra virgin olive oil; 2 teaspoons red wine vinegar; 1/2 teaspoon dried oregano; 1 ear of corn, kernels scraped off; 1 cup frozen peas; 2 stalks celery, cut into 1/4-inch cubes; 2 tablespoons celery leaves, chopped; 1 small red onion, thinly sliced

Servings: persons

1/2 cup white rice
salt and pepper
1 carrot, cut into 1/4-inch cubes
1/4 cup extra virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon dried oregano
1 ear of corn, kernels scraped off
1 cup frozen peas
2 stalks celery, cut into 1/4-inch cubes
2 tablespoons celery leaves, chopped
1 small red onion, thinly sliced

1
In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.
2
Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoon olive oil, the vinegar and oregano. Season with salt and pepper.
3
In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.
4
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.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup white rice, salt and pepper, 1 carrot, cut into 1/4-inch cubes, 1/4 cup extra virgin olive oil, and more.

Yes, Argentine Rice-Veggie Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Argentine Rice-Veggie Salad

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