"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Summer Rice Salad Recipe

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

Contributor:  
Contributor:  
Lois Duke
Added: Monday, March 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. cooked brown rice
1 c. quartered cherry tomatoes
1/3 c. chopped red onion
1 can (2 1/4 oz.) sliced ripe olives, drained
3 T. cider vinegar
2 T. vegetables oil
2 T. parsley, minced
1/2 tsp. sugar
1/2 tsp. salt

Directions:
Directions:
In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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