Brown Rice Salad with Olives, Bell Peppers, Peas, and Basil Vinaigrette

Directions

Take the green peas out of the freezer and let them thaw on the counter. Cook the brown rice according to package directions or using a rice cooker. As soon as the rice is done, put it in a large bowl and fluff well with a fork so the rice will cool while you prep other ingredients. While rice cools, drain the black olives well and slice Cut off ends of the sweet mini-peppers, pull out seeds, and slice into rings. Drain the peas well If you’re using garden basil, give it a good wash and spin dry with a salad spinner. Chop the basil, either with a knife or using a food processor or the bowl attachment of an immersion blender. Add the vinaigrette dressing and process a little more so the basil is finely chopped and well-mixed into the dressing. In a bowl large enough to hold all the salad, combine the sliced olives, sweet mini-pepper rings, and drained peas. Mix in enough dressing so all the vegetables are coated with dressing. Then gently mix in the brown rice and Parmesan, adding more dressing as needed. Season salad with salt and fresh-ground black pepper to taste and serve. The salad can also be chilled for a few hours before serving.