Red Rice Salad So Tasty

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Red Rice Salad

"This hearty salad is made with crimson rice, at first from France. It has an earthy taste, which goes properly with the other robust substances."

Ingredients :

2 small beets
1 tablespoon olive oil
eight oz. Purple rice
2 half of cups water
1 teaspoon salt
1 (14.5 ounce) can kidney beans, drained and rinsed
1 small red bell pepper, seeded and diced
1 small crimson onion, finely chopped
7 crimson radishes, thinly sliced
2 1/2 tablespoons chopped fresh chives
salt and pepper to taste
Dressing:
2 tablespoons horseradish
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 cup pink wine vinegar
half of cup more virgin olive oil

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

Place beets in a saucepan with enough water to cowl. Bring to boil, cowl, reduce warmth and simmer for 20 mins or until smooth. Drain water, and allow beets to cool. Peel and dice.
Meanwhile, pour olive oil, red rice, water, and 1 teaspoon salt into a saucepan; place over medium heat. Bring to a boil; lessen warmth to medium low, cowl, and simmer gently until the rice is soft and all the water has been absorbed. Remove saucepan from warmth, and allow rice cool to room temperature.
In a big bowl, blend collectively beets, kidney beans, bell pepper, onion, radishes, and chives. Season with salt and pepper.
In a medium bowl, whisk collectively horseradish, mustard, and sugar till nicely mixed. Whisk in purple wine vinegar and oil until clean.
With a fork, fluff rice. Stir into vegetables, and mix with dressing. Cover, refrigerate about 1 hour. Spoon right into a big, shallow serving bowl, and garnish with fresh chives.

Notes :

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