Summer Rice Salad
|Cooked brown rice||3 Cup (48 tbs)|
|Olive oil||5 Tablespoon|
|Wine vinegar||7 Tablespoon|
|Snipped tarragon||1 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.