Brown Rice Salad with Red Bell Peppers, Olives, and Manchego

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Appears in Cook's Illustrated July/August 2013

When we set out to create bold-tasting salads full of contrasting flavors and textures, we stumbled on a whole new—and better—way to cook brown rice.

SERVES 6 to 8

TIME 1 1/4 hours

WHY THIS RECIPE WORKS

Brown rice salad often features grains that are gummy or tough, with a dull heavy dressing. We cook the rice using the pasta method, which ensures evenly cooked grains in half the usual amount of time. To season the rice, we dress it with v...

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