Suzanne Hart's Cold Rice Salad

• 1 1/2 cups chicken broth
• 1 cup Texmati or basmati rice
• 1/4 cup chopped red onions
• 1/2 cup diced tomatoes
• 13 cup chopped red or yellow peppers
• 1/2 cup chopped celery
• 6 tablespoons extra-virgin olive oil
• 2 tablespoons Sherry vinegar
• 1/4 cup finely chopped Italian parsley
• 1/4 cup finely chopped basil
• Salt and freshly ground pepper to taste

1. Bring the chicken broth to a boil, add the rice and simmer for 10 to 15 minutes until the rice is cooked but still firm.
2. Remove from the heat and let cool to room temperatiure, at least 1/2 hour.
3. Stir in the onions, tomatoes, peppers and celery and mix thoroughly.
4. In a separate bowl, blend the olive oil and vinegar with a wire whisk.
5. Then pour over the salad.
6. Add the parsley, basil and salt and pepper and toss gently.
7. Chill in the refrigerator for at least 1 hour.
8. The salad is best if left to sit for 24 hours and can be made the night before.

chicken broth, texmati, red onions, tomatoes, red, celery, extravirgin olive oil, sherry vinegar, italian parsley, basil, salt

Taken from cooking.nytimes.com/recipes/11924 (may not work)