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"Those who forget the pasta are condemned to reheat it."--Unknown

Mark's Silver Palate Rice Recipe

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This recipe for Mark's Silver Palate Rice is from 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!
Category:
Category:
Ingredients:  
Ingredients:  
8 Cups Hot Cooked Rice
1 1/2 cups vinaigrette (See Below)
1 Sweet Red Pepper
1 Green Pepper
1 Purple Onion Peeled and Sliced
6 Scallions finely sliced
1 Cup Dried Currants
2 Shallots, sliced
1/2 cup pitted black olives (Kalamata)
1/4 cup chopped Italian Parsley
1/2 cup fresh chopped dill
salt and ground black pepper.

Vinaigrette:
3 T dijon mustard
12T red wine vinegar
3 tsp honey
1 1/2 tsp salt
1 1/2 cup olive oil
minced parsley and chive to taste
Directions:
Directions:
Prepare peppers by stemming, coring and removing seeds and ribs. Cut into thin julienne strips. Transfer rice and all other ingredients to mixing bowl and pour in 1 1/2 cups of vinaigrette. Toss thoroughly. Taste and correct seasoning. Add additional vinaigrette if you like.

Serve immediately or refrigerate up to 4 hours. Return to room temperature before serving.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 to 45 minutes
Personal Notes:
Personal Notes:
Red wine vinegar is better than balsamic in this recipe.

 

 

 

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