"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rice Salad Recipe

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

Maria Cahill
Added: Monday, July 20, 2009


2 pounds of rice (Uncle Ben's is best)
1 bag of frozen vegetables (peas, carrots, corn, string beans)
1 large onion
1 can of black olives
red and/or green pepper, if desired
16 oz. bottle of Wishbone Fat Free Italian dressing
black pepper

Cook rice. Drain and rinse to stop cooking. Keep rinsing with cold water until rice is COLD.

Parboil vegetables. Drain and rinse to stop cooking. DO NOT OVERCOOK vegetables. They should be firm. Chop onion. Drain olives and coarsely chop them. Chop pepper.

In a large bowl or pot, mix ingredients a little at a time, adding a small pinch of paprika, salt and black pepper. Continue until all ingredients are used up. Then add in the salad dressing, gently mixing all ingredients.

Refrigerate for at least an hour. Serve cold as a salad or heat up as a meal.

Note: Fresh chopped non-watery vegetables can be used instead of the frozen ones.




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