Show 11.10 Watch Community Cooking daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3
Rice Salad, Marinated Tomato Salad With Pasta Guest Chef Jeannette Bryant
Rice Salad with Roasted Red Peppers, Chickpeas, and Feta Cheese 2 ½ to 3 cups cold, cooked long-grained white rice 1 16-oz can chickpeas, rinsed well and drained ¾ cup finely diced feta cheese 2/3 cup diced roasted red peppers, store-bought or freshly roasted (I get mine at the Farmers' Market; one container equals roughly 2/3 cup) ½ cup chopped fresh parsley ¼ cup chopped fresh dill or 2 teaspoons dried 3 scallions, very thinly sliced (I used 2 cloves of garlic, crushed, since Gerald doesn't eat onions)
The Dressing ¼ cup fresh lemon juice 2 garlic cloves, put through a press or minced Generous seasoning of ground black pepper (I used ¼ tsp.) Salt ¼ cup olive oil
1. Combine the rice, chickpeas, feta cheese, peppers, parsley, dill, and scallions in a large bowl and toss well. 2. Combine all the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour the dressing on the rice mixture and mix thoroughly. Let sit at least an hour or up to 8 hours before serving. Serve at room temperature. (I put it together early in the day, and let it sit 8 hours.)
--Serves 4 as a main course
Marinated Tomato Sauce Basic Sauce: 2-3 lbs. ripe tomatoes ½ tsp. salt 1-2 large cloves of garlic, minced 3-4 Tbs. extra-virgin oil 1-2 Tbs. balsamic vinegar 12-15 leaves of fresh basil cut into thin strips Freshly ground black pepper
Optional Additions and Embellishments That I Like to Use ½ lb. mild cheese, cut into small cubes (smoked gouda or the Spring Hill Jersey white cheddar from the Farmers' Market are both great choices) 1-2 Tbs. capers 3-4 Tbs. lightly toasted walnuts
1. Seed the tomatoes. Chop them into bite-sized pieces and place in a medium-sized bowl. 2. Add all the other ingredients and stir gently. Cover and let marinate-in the refrigerator or at room temperature-for at least 30 minutes.
I like begin marinating the tomatoes in the morning, or even the day before I plan on using them. I bring them to room temperature, and then toss them with ½ to 1 lb. of pasta. Great warm, or served at room temperature.