Argentine Rice-Veggie Salad

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

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. 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. 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. 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.

white rice, salt, carrot, extra virgin olive oil, red wine vinegar, oregano, corn, frozen peas, stalks celery, celery, red onion

Taken from www.food.com/recipe/argentine-rice-veggie-salad-425444 (may not work)