Parslied Rice and Pepper Salad from Monday-to-Friday Cookbook by Michele Urvater
Perk up your tired taste buds with this salad on a warm spring or summer evening. Serve it as a side dish to sautéed chicken breasts or veal scaloppine, or turn it into a complete meal by blending...
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Ingredients
- ½ cup fresh parsley leaves
- 2 scallions (green onions)
- 2 bell peppers, preferably red or green
- 2 tablespoons olive oil
- freshly ground black pepper
- ¼ cup vinegar, such as balsamic or other fruity wine vinegar
- Salt
- 2 cups long-grain white rice
- 4 cups water
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