"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetable Rice Ring Recipe

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This recipe for Vegetable Rice Ring, by , is from Saanich Penninsula Presbyterian Church Cookbook 2017, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Lyon

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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