Dad's Italian Rice Salad
Being Italian, my Dad made the most awesome meals growing up, and this beautiful rice salad is gluten-free, and a delicious filling meal for either lunch or dinner. If you like, you can use any leftovers as a filling for a hearty sandwich. Enjoy, BB xxxxx
1 tablespoon olive oil (or a bit more)
1⁄2 cup chopped onion
1 cup long grain rice
2 teaspoons Italian seasoning
1⁄2 teaspoon ground tumeric
2 cups vegetable broth
1 cup frozen peas
1 red capsicum sliced
1 cup sliced carrots
2 boiled or roasted sweet potato, sliced
Salt and pepper to taste
The Bondi Baker Method
Step 1- Heat oil in large skillet on medium heat. Add onion and cook and stir for 3 minutes until softened. Add the rice, Italian seasoning and turmeric, and then cook and stir for 2 minutes. Then, stir in the broth and bring to a boil.
Step 2- Next, reduce heat to low; cover and simmer 15 minutes. Stir in the peas and carrots and cover. Cook 5 to 8 minutes or until rice is tender.
Step 3- Then, fold in the potato or sweet potato until all rice and vegetables are full combined. Serve with some warm, gluten-free bread if you like.