Brown Rice Salad with Red Bell Peppers, Olives, and Manchego

Name: Brown Rice Salad with Red Bell Peppers, Olives, and Manchego
Yield: Serves 6 to 8
Ingredients: 1 tablespoon, vegetable oil; 2 , red bell peppers, stemmed, seeded, and cut into 3/4-inch pieces; , Salt and pepper; 2 1/2 tablespoons, extra-virgin olive oil; 2 tablespoons, sherry vinegar; 2 teaspoons, grated orange zest; 2 , garlic cloves, minced; 1/2 teaspoon, paprika; 1 , recipe Brown Rice for Salad; 2 , celery ribs, cut into 1/2-inch pieces; 3 ounces, Manchego cheese, cut into 1/4-inch pieces (3/4 cup); 2/3 cup, pitted green olives, chopped; 1/4 cup, minced fresh parsley

1 comment

Appears in Cook's Illustrated July/August 2013

When we set out to create bold-tasting salads full of contrasting flavors and textures, we stumbled on a whole new—and better—way to cook brown rice.

SERVES6 to 8

TIME40 minutes

WHY THIS RECIPE WORKS

Brown rice salad often features grains that are gummy or tough, with a dull heavy dressing. We cook the rice using the pasta method, which ensures evenly cooked grains in half the usual amount of time. To season the rice, we dress it with v...

This is a members' feature.