"The belly rules the mind."--Spanish Proverb

Cold Rice Salad Recipe

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This recipe for Cold Rice Salad, by , is from The Mayfield Family Cookbook, 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!

Contributor:  
Contributor:  
Sue Mayfield

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
Rice:

1 1/2 cups long-grain white rice, rinsed

Salt

1 cup peas, blanched

1/2 red bell pepper, chopped

1/4 red onion, thinly sliced and soaked in ice water for 10 minutes
Dressing:

2 tablespoons rice wine vinegar

Salt and freshly ground black pepper

6 tablespoons vegetable oil

1 teaspoon toasted sesame oil

Directions:
Directions:
For the rice: Place the rice, 3 cups water, and a pinch of salt in a pot, cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Turn the rice out onto a sheet tray and let it cool completely. Next, combine the rice, peas, red bell pepper and red onion. Toss gently.
For the dressing: In a small bowl, add the rice wine vinegar, a small pinch salt and a few turns of freshly ground pepper. Mix together and slowly drizzle in the vegetable oil and then the sesame oil.
Pour the dressing over the rice and mix until the rice is thinly coated. Taste, and re-season if necessary.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I really like this recipe because it's a good change when I get bored with just having plain white rice. I've made this recipe when I haven't had rice wine vinegar, and have used apple cider vinegar or white wine vinegar instead. Taste the dressing as you go and add more vinegar if that suits your palette. The sesame oil is essential.

 

 

 

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