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Rice and Vegetable Salad Recipe

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

Contributor:  
Contributor:  
Joyce Welch

Category:
Category:

Ingredients:  
Ingredients:  
8 c. hot cooked rice
1 1/2 to 2 c. Our Favorite Vinaigrette (separate recipe)
1 sweet red pepper, stemmed, cored and cut into thin julienne
1 green pepper, stemmed, cored and cut into thin julienne
1 medium-size purple onion, peeled and diced
6 scallions, cleaned and finely sliced
1 c. dried currants (soaked for 2 - 3 minutes in hot water to plump)
2 shallots, peeled and finely diced
1 pkg. (10 ox.) frozen peas, thawed and blanched in boiling salted water for 3 minutes
1/2 c. pitted black olives (preferably imported), finely chopped
1/4 c. chopped Italian parsley
1/2 c. chopped fresh dill
Salt and freshly ground black pepper, to taste

Directions:
Directions:
Transfer rice to a mixing bowl and pour 1 1/2 cups vinaigrette into rice. Toss thoroughly. Cool to room temperature. Add remaining ingredients and toss thoroughly. Taste, correct seasoning, and add additional vinaigrette if you like. Serve immediately, or cover and refrigerate up to 4 hours. Return to room temperature before serving.

Number Of Servings:
Number Of Servings:
8 to 10

 

 

 

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