Recipe Courtesy of Chef Daisy Martinez, "Daisy: Morning, Noon, and Night"
MAKES 12 SERVINGS· PREP TIME: 30 MINUTES • COOK TIME: 30 MINUTES
(INCLUDES COOKING AND COOLING TIME FOR THE RICE)
Ingredients:
- Basic White Rice
- 2 medium carrots, peeled and cut into
- 1/4-inch dice (about 1 cup)
- Kosher or fine sea salt
- 5 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
- Freshlyground pepper
- Kernels cut from 1 ear of corn
- 1 cup shelled fresh baby peas or defrosted
- frozen peas
- 2 stalks celery, cut into 1/4-inch dice
- (about 1 cup)
- 1 red bell pepper, cored, seeded, and cut
- into 1/4-inch dice (about 11/4 cups)
- 1 small red onion, cut into thin slivers
- (about 11/4 cups)
Directions:
- Finely grated zest of 1 lemon
- Make the rice and set aside to cool to room temperature
- Meanwhile, put the carrots in a medium saucepan of cold water, add salt to taste, and bring
- to a boil over high heat
- Cook until barely tender, about 2 minutes
- Remove the carrots with a spider
- Keep the boiling water on the heat
- Add 2 tablespoons of the olive oil, the red wine vinegar, oregano, and salt and pepper to taste to the bowl
- Toss well and set aside to cool
- Blanch the corn and peas separately in the boilingwater until tender, about 3 minutes for the corn 4 minutes for the peas (or just 1 minute if using frozen peas.)
- Add them to the bowl with the carrots.
- Add the cooled rice, celery, bell pepper, and onion to the bowl with the carrots, com, and peas.
- Add the lemon zest and the remaining 3 tablespoons olive oil, and toss to mix.
- Serve warm, or let stand at room temperature for up to 2 hours.
- Check the seasoning again before serving.
