Dalmatian Rice & Caper Salad
|Cooked brown rice||6 Cup (96 tbs), cooled|
|Finely chopped green onions||1⁄2 Cup (8 tbs)|
|Diced peeled cucumber||1 Cup (16 tbs)|
|Tomato||1 Large, cored and diced|
|Capers||1⁄4 Cup (4 tbs), drained|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||3 Tablespoon|
|Garlic cloves||2 Large, minced or pressed|
|Dry mustard||1⁄2 Teaspoon|
|Thyme leaves||1⁄2 Teaspoon|
|Ground sage||1⁄4 Teaspoon|
|Liquid hot pepper seasoning||3 Drop|
|Hard cooked eggs||3 , quartered|
In a large bowl, combine rice, onions, cucumber, tomato, and capers.
In a small jar with a tight fitting lid, combine oil, vinegar, garlic, mustard, sugar, salt, thyme, sage, pepper, and hot pepper seasoning.
Cover, shake well, and pour over rice mixture.
Stir lightly to coat rice thoroughly.
Mound rice mixture on lettuce leaves, if desired.
If made ahead, cover and let stand at room temperature for up to 3 hours.
Garnish with eggs and serve at room temperature.