Suzanne Hart's Cold Rice Salad

1. 1

   Bring the chicken broth to a boil, add the rice and simmer for 10 to 15 minutes until the rice is cooked but still firm.

2. 2

   Remove from the heat and let cool to room temperatiure, at least 1/2 hour.

3. 3

   Stir in the onions, tomatoes, peppers and celery and mix thoroughly.

4. 4

   In a separate bowl, blend the olive oil and vinegar with a wire whisk.

5. 5

   Then pour over the salad.

6. 6

   Add the parsley, basil and salt and pepper and toss gently.

7. 7

   Chill in the refrigerator for at least 1 hour.

8. 8

   The salad is best if left to sit for 24 hours and can be made the night before.

* Per serving · 4 servings · Values may vary.

No additional tips available.