Cold Rice Salad Recipe

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Category:	Category: Easter Dinner

Ingredients:	Ingredients: 1 cup rice (basmati or uncle ben's converted works best) 1 ¾ cups of water 1 tbsp. veg or olive oil red bell pepper yellow bell pepper capers (about 1 ½ tbsps.) red onion celery carrots black olives fresh parsley additional olive oil, vinegar of choice (apple cider works well), water, Italian seasoning, salt, pepper, pinch or two of sugar

Directions:	Directions: Cook rice in round glass microwavable bowl (pyrex) according to pkg. directions using water and oil. Allow rice to cool overnight. Chop all vegetable ingredients to a fine dice except capers (use whole). Use enough vegetables to be about equal to amount of rice. Mix a vinaigrette using oil etc. to taste, making enough to thoroughly coat all the rice and vegetables but not soak them. About ½ cup when mixed. Refrigerate again for at least 2 hours. Great in summer with barbeque. Travels well and keeps well. You may add cold diced chicken or Italian tuna for a complete meal item. Enjoy in good health.

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Cold Rice Salad Recipe

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