|Cook Time||30 minutes|
|Total Time||1 hour|
Rice, like pasta, is a good base for many different summer side dishes — and great for a gluten-allergic guest. I usually begin with the rice and the oil and toss in whatever sounds or looks good at the moment; this recipe (appropriated from my friend Michelle) is just one of the variations I like.
Because both the sesame oil and the almonds can be allergens, when I bring this salad to a party I put a little card listing the ingredients next to it on the buffet table.
|2||cups white or brown basmati rice|
|¼||cup whole almonds|
|1||medium eggplant or large red bell pepper, roasted and cut into small slices|
|1||pt. red or yellow cherry tomatoes, washed and halved|
|1||small handful fresh basil leaves, chiffonaded (cut into thin strips)|
|3||Tbsp. sesame oil|
|1||Tbsp. balsamic vinegar|
|~||Sea salt and freshly ground black pepper to taste|
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