Argentine Rice-Veggie Salad

Colleen: "I think this recipe is perfect for these summer months where so much is in season. Just the other day I made way too much corn on the cob for my kids and was thinking what I was going to do with the leftovers. Sure enough this recipe came to mind, the last time I made it was years ago, but I remembered it being a filling tasty side dish. This time I was not disappointed!" 

Ingredients

• 1/2 cup white rice (I used left over brown rice)
• Salt and pepper
• 1 carrot, cut into 1/4-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 1/2 teaspoon dried oregano
• 1 ear corn, kernels scraped off
• 1 cup frozen peas
• 2 stalks celery, cut into 1/4-inch cubes, plus 2 tablespoons chopped celery leaves
• 1 small red onion, thinly sliced 

Directions

1. In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.
2. Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoons olive oil, the vinegar and oregano. Season with salt and pepper.
3. In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.
4. Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoons olive oil and toss.

Recipe sourced from Rachael Ray Magazine