Gazpacho Rice Salad

• 7 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 cup long grain rice
• 1 12 cups vegetable stock
• 1 12 teaspoons dried thyme
• 3 tablespoons sherry wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon clear broth
• 1 red bell pepper, seeded and chopped
• 12 yellow bell pepper, seeded and chopped
• 12 green bell pepper, seeded and chopped
• 1 red onion, finely chopped
• 12 cucumber, peeled, seeded, and chopped
• 3 tomatoes, seeded and chopped
• 2 -3 tablespoons fresh parsley, chopped
• salt and pepper
• 3 cherry tomatoes, halved
• 12 black olives, pitted and coarsely chopped
• 1 tablespoon slivered almonds, toasted

1. Heat 2 tablespoons oil in a large skillet.
2. Add onion and cook 2 minutes.
3. Add 1/2 of the garlic and cool 1 minute more.
4. Add rice and stir to coat 2 minutes.
5. Stir in stock and half the dried thyme.
6. Bring to a boil, season to taste with salt and pepper.
7. Cover and let simmer gently 20 minutes.
8. Let stand, covered, for 15 minutes.
9. Then uncover and cool completely.
10. In a large bowl combine the vinegar, remaining thyme and garlic, mustard, the teaspoon broth, and salt and pepper to taste, and whisk.
11. Gradually whisk in the remaining olive oil.
12. Using a fork, gently fluff rice into dressing.
13. Add vegetables.
14. Toss with dressing and adjust seasonings.
15. Transfer to a salad bowl and garnish with cherry tomato halves, olives and toasted almonds.
16. May be served at room temperature.

extra virgin olive oil, onion, garlic, long grain rice, vegetable stock, thyme, sherry wine vinegar, mustard, clear broth, red bell pepper, yellow bell pepper, green bell pepper, red onion, cucumber, tomatoes, fresh parsley, salt, tomatoes, black olives, slivered almonds

Taken from www.food.com/recipe/gazpacho-rice-salad-404941 (may not work)