Brown Rice Salad with Red Bell Peppers, Olives, and Manchego | America's Test Kitchen

Ingredients

• 1 1/2 cups long-grain brown rice
• 1 tablespoon table salt , divided
• 2 teaspoons plus 2 tablespoons sherry vinegar , divided
• 1 tablespoon vegetable oil
• 2 red bell peppers , stemmed, seeded, and cut into ¾-inch pieces
• 2 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons grated orange zest
• 2 garlic cloves , minced
• 1/2 teaspoon paprika
• 1/2 teaspoon pepper
• 2 celery ribs , cut into ½-inch pieces
• 3 ounces Manchego cheese , cut into ¼-inch pieces (¾ cup)
• 2/3 cup pitted green olives , chopped
• 1/4 cup minced fresh parsley , divided