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Summer Rice Salad

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  Cooked brown rice 3 Cup (48 tbs)
  Olive oil 5 Tablespoon
  Wine vinegar 7 Tablespoon
  Snipped tarragon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), finely chopped
  Parsley 1⁄4 Cup (4 tbs), chopped
  Green onion 1⁄4 Cup (4 tbs), finely chopped
  Chives 3 Tablespoon, chopped
  Cucumber 1⁄2 Cup (8 tbs), cubed
  Pimiento 3 Tablespoon, chopped
  Lettuce leaves 3 (For Garnishing)
  Hard cooked eggs 2 (For Garnishing)
  Tomatoes 2 (For Garnishing)

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.

Recipe Summary

Difficulty Level: 
Side Dish
Summer, Everyday

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