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Cold Rice Salad Recipe

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

Luisa Ferrante
Added: Thursday, March 2, 2006


1 cup rice (basmati or uncle ben's converted works best)

1 cups of water

1 tbsp. veg or olive oil

red bell pepper
yellow bell pepper
capers (about 1 tbsps.)
red onion
black olives
fresh parsley

additional olive oil, vinegar of choice (apple cider works well), water, Italian seasoning, salt, pepper, pinch or two of sugar

Cook rice in round glass microwavable bowl (pyrex) according to pkg. directions using water and oil.

Allow rice to cool overnight.

Chop all vegetable ingredients to a fine dice except capers (use whole). Use enough vegetables to be about equal to amount of rice.

Mix a vinaigrette using oil etc. to taste, making enough to thoroughly coat all the rice and vegetables but not soak them. About cup when mixed.

Refrigerate again for at least 2 hours.

Great in summer with barbeque. Travels well and keeps well. You may add cold diced chicken or Italian tuna for a complete meal item. Enjoy in good health.




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