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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Vegetable Rice Ring Recipe

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This recipe for Vegetable Rice Ring is from Saanich Penninsula Presbyterian Church Cookbook 2017, 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:  
Cook rice a day ahead and marinate overnight in Italian salad dressing.

2 c. cooked rice
½ c. Italian salad dressing

½ c. mayonnaise
1 c. sliced radishes
1 medium cucumber (chopped)
2 small tomatoes (chopped)
1 medium green pepper (chopped)
½ c. chopped celery
¼ c. chopped green onion
Leaf lettuce
1 pint cherry tomatoes
Directions:
Directions:
Combine cooked rice and Italian salad dressing. Chill several hours or overnight.
Add mayonnaise, undrained rice mixture and stir until combined. Fold in radish, cucumber, tomato, green pepper, onion, celery and press into 5½ c. mold. (About the size of an average “pound cake” pan). Refrigerate 2 - 3 hours at least.
To serve - unmold onto lettuce-lined plate/platter. Fill center with cherry tomatoes.
Personal Notes:
Personal Notes:
I find 1 cup radishes too strong, adjust to preference.

 

 

 

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