Alice’s Rice Salad Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Ingredients:
8 cups cooked long grain brown rice (hot)
1 sweet red pepper stemmed, cored and thinly diced
1 green pepper stemmed, cored and thinly diced
1 medium purple onion peeled and diced small
6 scallions thinly sliced
2 shallots, peeled and finely diced
1 cup dried currants
1 package (10 ozs.) frozen peas (thawed and blanched in boiling water for 3 minutes
½ cup pitted black olives, finely chopped
½ cup chopped Italian parsley
½ cup chopped fresh dill
Freshly ground pepper to taste
Vinaigrette
½ cup olive oil (Bertolli is what I started with. Different olive oil changes the flavor a little)
4 tbsp. red wine vinegar (I use Progresso)
1 tbsp. Dijon mustard (Grey Poupon)
¼ tsp. salt
½ tsp. freshly ground pepper
(makes 1 cup)
|
|
Directions: |
Directions:1 – Transfer rice to a mixing bowl and pour 1 cup of vinaigrette into rice. Toss thoroughly and cool to room temperature.
2 – Add remaining ingredients and toss thoroughly. Add additional vinaigrette to taste
3 – Serve immediately or refrigerate up to 4 hours. Serve at room temperature |
|
Number Of
Servings: |
Number Of
Servings:(Serves 8-10) |
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Alice’s Rice Salad is from