Rice Salad


A light tasting salad for hot summer days is this chilled rice tossed in a vinaigrette dressing, seasoned with parsley, red onion, capers and olives. It is a simple salad made to be served with cold sliced meats. It is great to take along on picnics or to potlucks.

For 4 servings you will need:

1 cup long-grain rice, cooked

according to pkg. directions 1 Tbsp. oil 3 Tbsp. olive oil

2 Tbsp. wine vinegar 1/2 cup chopped parsley

 2 Tbsp. minced red onion 1 Tbsp. capers

Salt to taste

% tsp. freshly ground black pepper % cup sliced black olives

Green pepper and red onion

slices for garnish

Tips: Warm rice absorbs the dressing flavor better than cold rice. Medium-grain or long-grain rice makes the best salads. Short-grain rice tends to stick together. For variation, add some blue cheese and toss.


D To cook the rice, bring recommended water to boil. Add rice and 1 Tbsp. oil. Cover and cook until grains are tender and separate. 0 Combine 3 Tbsp. olive oil, vinegar, parsley, onion, capers, salt and black pepper. Pour over hot cooked rice.

0 Toss in olives. Chill for 1 to 2 hrs. or allow to sit and serve at room temperature for more flavor. Before serving, garnish with green pepper and red onion slices.

Good served with: Cold sliced beef, pork or veal, green peppers marinated in lemon juice and oil, and cheese bread. Serve iced coffee with cream as a beverage.






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