Argentine Rice-Veggie Salad


  • 1/2 cup white 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


Clean Out Your Veggie Drawer And Have The Kids Clamoring For Their Greens. Rach’s Pal Daisy Martinez Shows You How.

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