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

Name: Brown Rice Salad with Red Bell Peppers, Olives, and Manchego
Yield: Serves 6 to 8
Ingredients: 1 1/2 cups, long-grain brown rice; 1 tablespoon, table salt, divided; 2 teaspoons plus 2 tablespoons, sherry vinegar, divided; 1 tablespoon, vegetable oil; 2 , red bell peppers, stemmed, seeded, and cut into ¾-inch pieces; 2 1/2 tablespoons, extra-virgin olive oil; 2 teaspoons, grated orange zest; 2 , garlic cloves, minced; 1/2 teaspoon, paprika; 1/2 teaspoon, pepper; 2 , celery ribs, cut into ½-inch pieces; 3 ounces, Manchego cheese, cut into ¼-inch pieces (¾ cup); 2/3 cup, pitted green olives, chopped; 1/4 cup, minced fresh parsley, divided

Side Dishes
Cheese
Rice
Vegetables
Vegetarian
Gluten Free
Salads
Cook's Extras

By Adam Ried ･ 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

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