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1 small shallot, chopped 2 tablespoons chopped flat-leaf parsley 2 tablespoons red wine vinegar 2 teaspoons fresh thyme leaves Kosher salt, freshly ground pepper 1/3 cup extra-virgin olive oil 2 cups cooked basmati rice, cooled 2 cups bite-size pieces assorted vegetables (such as radi [...]
Read the recipe at epicurious.com
