26 Oct 2010
|Quick cooking rice||1 Cup (16 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Chopped onion||1 Tablespoon|
|Italian dressing||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Teaspoon|
|Grated raw carrot||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||6 , sliced|
|Diced pimento/Black olives||1⁄3 Cup (5.33 tbs)|
|Toasted almonds||1⁄2 Cup (8 tbs)|
|Diced ham/Cooked chicken / shrimp||1 Cup (16 tbs)|
Cook rice in chicken broth according to directions.
While still hot, stir in all remaining ingredients.
Heat thoroughly without cooking.
Season with salt and black pepper.
Pass sour cream with chopped chives.
Paisley Salad Recipe