"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mark's Silver Palate Rice Recipe

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This recipe for Mark's Silver Palate Rice, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark Aubin
Added: Saturday, June 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 Cups Hot Cooked Rice
1 1/2 cups vinaigrette (See Below)
1 Sweet Red Pepper
1 Green Pepper
1 Purple Onion Peeled and Sliced
6 Scallions finely sliced
1 Cup Dried Currants
2 Shallots, sliced
1/2 cup pitted black olives (Kalamata)
1/4 cup chopped Italian Parsley
1/2 cup fresh chopped dill
salt and ground black pepper.

Vinaigrette:
3 T dijon mustard
12T red wine vinegar
3 tsp honey
1 1/2 tsp salt
1 1/2 cup olive oil
minced parsley and chive to taste

Directions:
Directions:
Prepare peppers by stemming, coring and removing seeds and ribs. Cut into thin julienne strips. Transfer rice and all other ingredients to mixing bowl and pour in 1 1/2 cups of vinaigrette. Toss thoroughly. Taste and correct seasoning. Add additional vinaigrette if you like.

Serve immediately or refrigerate up to 4 hours. Return to room temperature before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 to 45 minutes
Personal Notes:
Personal Notes:
Red wine vinegar is better than balsamic in this recipe.

 

 

 

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