Herbed Rice Salad
1/4 cup olive oil
2 tablespoons tarragon or white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon soy sauce
3 cups hot cooked brown or white rice
1 small carrot, minced
1 small celery stalk, minced
1 small sweet green pepper, core, seed and mince
1 shallot or 2 green onions, minced
2 tablespoons minced parsley
2 tablespoons sunflower seeds or pine nuts
2 tablespoons snipped chives
1 tablespoon snipped dill or 1 tsp dry dill weed
1 teaspoon minced tarragon (1/4 tsp dry)
3/4 teaspoon minced rosemary (1/4 tsp dry)
In large bowl, whisk together the olive oil, vinegar, mustard and soy sauce.
Add remaining ingredients and toss well. Refrigerate, tightly covered, for at least 2 and up to 24 hours.
Before serving, let come to room temperature, about 30 minutes.
Serves 4-6.
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