Summer Rice Salad Recipe
Ingredients
3 cups cooked brown rice
5 tablespoons olive oil
7 tablespoons wine vinegar
1 teaspoon freshly snipped tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/2 cup green pepper, chopped
1/2 cup celery, finely chopped
1/4 cup parsley, chopped
1/4 cup green onion, finely chopped
3 tablespoons chives, chopped
1/2 cup cucumber, cubed
3 tablespoons pimiento, chopped iceberg or romaine
Lettuce leaves and hard cooked eggs and tomatoes for garnish
Directions
Place cooked brown rice in a large mixing bowl.
Add olive oil, half of the wine vinegar, and the tarragon to the rice.
Toss together lightly.
Stir in salt.
Cool at room temperature.
Add green pepper, celery, parsley, green onion, chives and cucumber to marinated rice.
Add rest of wine vinegar, one tablespoon at a time.
Reduce the amount of vinegar if a less tart salad is desired.
Correct seasoning at this point.
Stir in chopped pimiento.
Refrigerate rice salad, covered, until ready to serve; or, if desired, this salad may be served at room temperature.
Heap rice salad onto serving dish surrounded with greens, garnish with hard cooked egg quarters and tomato slices or quarters.
Add olive oil, half of the wine vinegar, and the tarragon to the rice.
Toss together lightly.
Stir in salt.
Cool at room temperature.
Add green pepper, celery, parsley, green onion, chives and cucumber to marinated rice.
Add rest of wine vinegar, one tablespoon at a time.
Reduce the amount of vinegar if a less tart salad is desired.
Correct seasoning at this point.
Stir in chopped pimiento.
Refrigerate rice salad, covered, until ready to serve; or, if desired, this salad may be served at room temperature.
Heap rice salad onto serving dish surrounded with greens, garnish with hard cooked egg quarters and tomato slices or quarters.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
