12 servings

How to Make It

Step 1

Place rice in a wire-mesh strainer; rinse with cold water.

Step 2

Sauté garlic and shallots in hot oil in a Dutch oven over medium-high heat 2 minutes or until tender. Add 6 cups water, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is absorbed and rice is tender. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.

Step 3

Whisk together rice wine vinegar and next 4 ingredients; pour over rice mixture, tossing gently.

Step 4

Cut green onions in 1-inch lengths; cut into thin strips. Add onions, carrot, and bell pepper to rice mixture; toss gently. Cover and chill up to 3 days.

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