Colorful Jasmine Rice Salad

Bright, Tender, and Quietly Whole

There are dishes that ask very little of you and give back quietly, steadily, in every bite. A rice salad is one of them — unhurried in its assembly, generous in its simplicity. The jasmine here is fragrant and soft, and the dressing carries that gentle tension between tang and sweetness that makes you pause mid-forkful. It's the kind of thing you make on a slow afternoon and find yourself returning to, grateful for how little you needed to do.

Ingredients

• 2 tablespoons Alessi White Balsamic Vinegar
• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1/2 teaspoons brown sugar
• 1 1/2 cups cooked Vigo Jasmine Rice
• 1/4 cups red bell pepper, diced
• 1 carrot, diced
• 1 stalk celery, diced

Instructions

1. In a small bowl, whisk together vinegar, soy sauce, oil and brown sugar. Set aside.
2. In a mixing bowl, add Jasmine Rice, red pepper, carrot and celery. Mix together.
3. Pour dressing over rice and toss. Serve cold or room temperature.