"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Rice Salad Recipe

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This recipe for Rice Salad, by , is from The Manwiller Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Manwiller
Added: Monday, January 22, 2007

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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