Summer Rice Salad Recipe
Ingredients
| Long grain rice | 1 Cup (16 tbs), uncooked | |
| 2 raw carrots, peeled and grated | ||
| Green onions | 6 , thinly sliced | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Celery leaves | 1/2 Cup (16 tbs), diced | |
| Green peas | 1 Cup (16 tbs), cooked | |
| Salt | 1/2 Teaspoon (Dressing:) | |
| Dry mustard | 1/4 Teaspoon (Dressing:) | |
| A good pinch of sugar | ||
| Cider vinegar | 2 Tablespoon (Dressing:) | |
| Oil | 4 Tablespoon (Dressing:) | |
Directions
€¢ Microwave rice according to the instructions for long grain rice in the Rice Cooking Chart. Cool.
€¢ Cook and cool the green peas.
€¢ Add to the cool rice the grated raw carrots, green onions, parsley, celery and leaves, and the cooked and cooled green peas.
€¢ Blend together the ingredients for the dressing. Pour over the rice mixture, toss lightly with a fork. Place in a bowl.
€¢ To taste, top with a good spoonful of capers or 2 tablespoons (30 mL) of chopped nasturtium seeds, or with nasturtium flowers, which are edible and have a very nice peppery flavor, or with a good handful of minced lovage, or a handful of chopped walnuts.
€¢ All are very nice on this salad.
€¢ This recipe yields 4 cups (1 L) of salad.
€¢ Cook and cool the green peas.
€¢ Add to the cool rice the grated raw carrots, green onions, parsley, celery and leaves, and the cooked and cooled green peas.
€¢ Blend together the ingredients for the dressing. Pour over the rice mixture, toss lightly with a fork. Place in a bowl.
€¢ To taste, top with a good spoonful of capers or 2 tablespoons (30 mL) of chopped nasturtium seeds, or with nasturtium flowers, which are edible and have a very nice peppery flavor, or with a good handful of minced lovage, or a handful of chopped walnuts.
€¢ All are very nice on this salad.
€¢ This recipe yields 4 cups (1 L) of salad.
Chef
