A delightful and colorful rice salad inspired by Argentine flavors, perfect for a light meal or side dish.
Cook the rice in a saucepan with water and a pinch of salt until tender, then fluff with a fork and let it cool.
For extra flavor, you can cook the rice in vegetable broth instead of water.
Blanch the carrots in boiling water for a few minutes until slightly tender, then transfer to a bowl.
Cut the carrots into uniform pieces for even cooking.
Combine the olive oil, vinegar, and oregano in a small bowl to make the dressing.
Adjust the seasoning of the dressing to your taste preferences.
Mix the cooked rice, blanched carrots, chopped celery, and diced red onion in a large bowl.
Ensure the rice is completely cooled before mixing to prevent it from becoming mushy.
Drizzle the dressing over the rice mixture and toss gently to combine.
Let the salad sit for a few minutes to allow the flavors to meld together.
Serve the salad chilled or at room temperature, garnished with additional herbs if desired.
This salad pairs well with grilled proteins or can be enjoyed on its own.
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