This salad is so amazing! Crunchy, a little spicy, a little sweet, and accompanies great with a roasted chicken. This recipe is splashed with sugar and rice vinegar…delish! My children did not however, go gaa-gaa over this. So, when I made the rice (4 cups), I made extra so I could make about 3 cups worth, cheesy for them. (What child does not like cheese?) I took the cup of rice I needed for the recipe, kept the rest in the pot adding about 2 cups shredded cheddar, a pat of butter, salt and pepper. Stirred until smooth and creamy…my kids went gaa-gaa; my husband and I were in bliss…it was a great dinner.
Plan to use this in a great tortilla wrap the next day; try adding some poached shredded chicken; eat it on a tostada or could eat it right from the fridge. Yummo!
Adapted from Martha Stewart Food Magazine
1 cup long-grain white rice
3 medium carrots, shredded (I used a bag of shredded carrot)
1 mild green chile, such as a Anaheim, thinly sliced
1/4 cup chopped fresh parsley
1/4 cup small red onion, diced small
1 tbsp. rice vinegar
1 tsp. sugar
Transfer rice to a large bowl. Add carrots, chile, parsley, onion, vinegar, and sugar. Season with salt and pepper and toss to combine.