I usually agree with their assessments of recipes, but sometimes I try something, I like it, they don't like it, and I lament the fact that I will rarely get to prepare the recipe.
This was the case with the black-eyed and basmati rice salad from the recent issue of the Food Network Magazine. I liked this salad because it's a nice change from potato or pasta salads, and it's a good way to use leftover cooked rice.
Black-Eyed Peas and Basmati Rice SaladSalad
- 1/2 cup canned black-eyed peas, rinsed
- 1 1/2 to 2 cup basmati rice (For instructions on perfectly cooking rice, visit my post titled Rice, Rice, Baby!)
- 1 teaspoon minced
- 1/4 cup thinly slice red onion
- 1/2 cup finely chopped red bell pepper
- 2 tablespoons coarse-grain dijon mustard (I didn't have a coarse-grain dijon mustard, so I mixed a little coarse-grained mustard with plain ol' dijon mustard. I like the Inglehoffer brand.)
- 4 tablespoons apple cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- 1 tablespoons chopped fresh cilantro.
- salt and pepper to taste
- Make the dressing: Whisk all ingredients, and adjust seasoning if necessary.
- Toss the salad ingredients. Add dressing and toss again. Refrigerate until ready to serve.
keep on the sunny side,