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James Beard's Rice Salad Recipe

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This recipe for James Beard's Rice Salad is from The Blodgett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-1/2 cups freshly cooked long-grain rice
3 tablespoons olive oil
3/4 cup onion greens or 1 red Italian onion, finely chopped
1/2 cup cucumber, diced
1/2 cup tomatoes, chopped
1/4 cup parsley, chopped
2 tablespoons fresh basil, if available, chopped
1/2 cup to 3/4 cup vinaigrette sauce
Directions:
Directions:
The minute the rice is drained, put it in a bowl, add the oil and toss well with two forks until the grains are completely coated. Cool the rice at room temperature.

Mix in the chopped vegetables and herbs, add vinaigrette sauce to taste, according to how moist you like your rice salad -- it should be well-coated but not soggy. Toss lightly with two forks and serve in a salad bowl, which may be lined with greens, if you wish.

This is a good summer accompaniment to broiled or grilled meat and poultry.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
The secret of a good rice salad is to use freshly cooked rice and toss it with oil while it is hot. This coats the cooling grains and keeps them separate and fluffy.

 

 

 

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