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Bomba Rice Salad Recipe


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Bomba Rice Salad

Bomba Rice Salad recipe

Servings: 4
Total Time: 30 minutes active 1-24 hour total
Recipe by: Rae


1/2 cup yellow onion, diced
1 cup Bomba rice
1/2 cup white wine
1 cup veggie broth
2 cup water
3 TBSP chives, chopped
6 leaves of mint, thinly sliced
1 cup seedless cucumber, small dice
1/3 cup red pepper, small dice
1/3 cup orange pepper, small dice
1/3 cup yellow pepper, small dice
1 clove garlic, minced
3 TBSP olive oil
3 TBSP lemon juice
1 tsp kosher salt + more to taste
dash fresh ground black pepper
1 tsp red wine vinegar


1. In a small sauce pot saute the onion in the oil. Add the rice and cook until glassy in appearance. Add the wine and cook until all liquid is absorbed. Add the water and broth and bring to a boil. Cover and reduce heat to a tiny flame. Cook 20 minutes. Turn off the heat and keep rice covered for 10 minutes. Spread on to a baking sheet,cover with wax paper and refrigerate until cool.

2. Put the rest of the ingredients into a large bowl and add the rice. Stir together and taste. Add more salt, pepper, lemon juice, oil, or vinegar if needed.

3. Refrigerate at least 20 minutes or up to 24 before serving.


I have served this with shrimp and steak and it was delicious with both. Also a great potluck dish.

Ooni Karu

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Bomba Rice Salad


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