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Rice and Vegetable Salad Recipe

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This recipe for Rice and Vegetable Salad, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Jordan
Added: Wednesday, August 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 cups hot cooked rice
1 1/2 to 2 cups "Our Favorite Vinaigrette"
1 sweet red pepper, stemmed, cored, and cut into thin julienne
1 green pepper, stemmed, cored, and cut into thin julienne
1 medium-size purple onion, peeled and sliced
1 cup dried currants
2 shallots, peeled and finely diced
1 package (10 ounces) frozen peas, thawed and blanched in
boiling salted water for 3 minutes
1/4 cup chopped Italian parsley
1/2 cup chopped fresh dill
salt and freshly ground black pepper, to taste

Directions:
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. Serve immediately, or cover and refrigerate up to 4 hours. Return to room temperature before serving.

Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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