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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Rice Salad Recipe

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This recipe for Rice Salad is from The Dickson Ohana Cookbook Project, 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:  
4 C. Cooked Brown & Wild Rice- Mix
1 Can 2.5oz. Sliced Black Olives
6 Green Onions (sliced thin)
1 C. Cooked Green Peas
4 Roma Tomatoes (chopped)
1/4 C. Shredded Basil Leaves
1 C. Chopped Lettuce (optional)
1/3 C. Salted Shelled Sunflower Seeds (optional)
- Dressing-
4 T. Olive Oil
1 1/2 T. Balsamic Vinegar
Salt & Pepper to taste
Directions:
Directions:
Cook rice & let cool. Whisk together oil, vinegar, salt & pepper. Combine rice, vegetables,basil &sunflower seeds. Mix. Add dressing to rice and toss.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hr.
Personal Notes:
Personal Notes:
You can use just brown rice if you want but the wild rice adds a little crunchy texture. I usually don't use sunflower seeds, but I do put some Mizuna lettuce because it gives it a little fluff. I use Roma tomatoes in all my recipes because their more meaty and sweeter.

 

 

 

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