Argentine Rice-Veggie Salad

• white rice↗1⁄2 cup
• salt and pepper
• carrot, cut into 1/4-inch cubes↗1
• extra virgin olive oil↗1⁄4 cup
• red wine vinegar↗2 teaspoons
• dried oregano↗1⁄2 teaspoon
• ear of corn, kernels scraped off↗1
• frozen peas↗1 cup
• stalks celery, cut into 1/4-inch cubes↗2
• celery leaves, chopped↗2 tablespoons
• small red onion, thinly sliced↗1

Step-by-step instructions

1. 1

   In a small saucepan, bring the rice, 1 cup water and 1/4 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 17 minutes. Fluff with a fork and let cool.

2. 2

   Meanwhile, fill another saucepan with salted water. Add the carrot, bring to a boil and cook for 2 minutes. Using a slotted spoon, transfer to a bowl; toss with 2 tablespoon olive oil, the vinegar and oregano. Season with salt and pepper.

3. 3

   In the same saucepan, blanch the corn in the boiling water for 3 minutes; transfer to the bowl with the carrot. Add the peas to the boiling water and cook for 1 minute. Transfer to the bowl.

4. 4

   Add the rice, cubed celery, chopped celery leaves and onion to the bowl, season with salt and pepper, drizzle with the remaining 2 tablespoon olive oil and toss.