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Rice Salad, Greek Style

Western.Chefs's picture
  Brown rice 2 Pound
  French dressing 1⁄4 Pint
  Onions 8 Ounce, peeled, finely chopped
  Green pepper 1 , cored, seeded and chopped
  Red pepper 1 , cored, seeded and chopped
  Celery stalks 4 , trimmed and chopped
  Canned pimientos 14 Ounce, drained (1 Can)
  Black olives 1 Tablespoon, stoned

Cook the rice as directed on the packet. Drain the rice and, while still hot, pour over the dressing. Mix well. Add the onions, green and red peppers and celery. Chop all but two of the pimientos and stir into the rice mixture.
Brush two 1.5 litre (2 1/2 pint) plain ring moulds with oil. Make a pattern on the bottom using the remainder of the pimientos, sliced and the black olives. Carefully spoon the rice mixture into the ring moulds. Cool to set, then turn out onto flat plates. Makes 2 salads, each to serve 10

Recipe Summary

Side Dish

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