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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Rice Salad Recipe

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This recipe for Rice Salad is from The Manwiller Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 13 3/4 oz can chicken broth
1C uncooked converted rice
1T vegetable oil
3T wine vinegar
1/2t dried basil leaves
1/2 t salt
1/4 t pepper
1C halved cherry tomatoes
1C chopped celery
1C chopped peeled carrots
1/2 t dried dillweed
Directions:
Directions:
Bring broth to a boil, add rice and bring to a boil. Reduce heat to low. Cover pan and cook 20 minutes or until rice is tender and broth has been absorbed. Tip rice into a salad bowl, add oil, vinegar, dillweed, basil, salt and pepper and toss gently to mix.

Cover and refrigerate 2 hours or longer to blend flavors. Just before serving add remaining ingredients.
Number Of Servings:
Number Of Servings:
4 1/2 C
Personal Notes:
Personal Notes:
Leon always liked to add cubes of cheddar cheese and green olives.

 

 

 

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