Summer Rice Salad
|Cooked brown rice||3 Cup (48 tbs)|
|Olive oil||5 Tablespoon|
|Wine vinegar||7 Tablespoon|
|Snipped tarragon/1 teaspoon dried tarragon||1 Teaspoon|
|Chopped green peppers||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Chopped chives||3 Tablespoon|
|Diced cucumber||1⁄2 Cup (8 tbs)|
|Chopped pimiento||3 Tablespoon|
|Romaine lettuce leaves/Iceberg lettuce||4 (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 vinegar, and tarragon to the rice.
Toss together lightly.
Cool at room temperature.
Add green peppers, celery, parsley, green onions, chives, and cucumbers to marinated rice.
Add rest of vinegar, 1 tablespoon at a time.
Reduce the amount of vinegar if a less tart salad is desired.
Stir in pimiento.
Refrigerate rice salad, covered, until ready to serve; or, if desired, this salad may be served at room temperature.
Heap rice salad onto a serving dish, surround it with greens, and garnish with hard-cooked egg quarters and tomato slices or quarters.