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Rice And Vegetable Salad

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Ingredients
  Hot cooked rice 8 Cup (128 tbs)
  Vinaigrette 2 Cup (32 tbs) (Our Favorite)
  Sweet red pepper 1 , stemmed, cored and cut into thin julienne
  Green pepper 1 , stemmed, cored and cut into thin julienne
  Purple onion 1 Medium, peeled and diced
  Scallions 6 , cleaned and finely sliced (Green Onions)
  Dried currants 1 Cup (16 tbs)
  Shallots 2 , peeled and finely diced
  Frozen peas 10 Ounce, thawed and blanched in boiling salted water for 3 minutes (1 Package)
  Pitted black olives 1⁄2 Cup (8 tbs), finely chopped (Preferably Imported)
  Chopped italian parsley 1⁄4 Cup (4 tbs)
  Chopped fresh dill 1⁄2 Cup (8 tbs)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice.
Toss thoroughly.
Cool to room temperature.
Add remaining ingredients and toss thoroughly.
Taste, correct seasoning, and add additional vinaigrette if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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Average: 4.2 (14 votes)