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
1 cup long-grain
according to pkg.
directions 1 Tbsp. oil 3 Tbsp. olive oil
2 Tbsp. wine vinegar
cup chopped parsley
2 Tbsp. minced
red onion 1 Tbsp. capers
Salt to taste
% tsp. freshly ground black
cup sliced black olives
and red onion
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
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.