Tuesday, July 1, 2008

Summer Rice Salad

I first ate this salad at Sally Kabinoff's Fourth of July Swim party seven thousand years ago. To give credit where credit is due it originated from Ilene Berman's kitchen. I adopted it as mine, modified some ingredients and I now call it Henri's Summer Rice salad. Why Not.

Two things make this one a winner. You have to use "Success" Rice.
The one that comes in the boil a bag. You Have to use the right proportion of vinaigrette dressing. I said two but it is three, you have to use fresh dill and fresh parsley.

Vinaigrette Dressing

1/2 Cup red wine vinegar
2 Tbs Dijon Mustard
1 Tsp Salt
1 Cup olive oil
1/2 Tsp Pepper
2 Tbs Sugar

Mix and set aside.

The veggies: Plus or minus whatever you like! It has to be colorful.
8 Cups of Cooked and Cold Rice ( That Would be 4 Success Bags)

Chop into very small dice

1 Green Pepper
1 Red Pepper
1 Orange Pepper or Yellow or Both
1 Red Onion
1 Bunch of Green Onions
1 cup of Currants or chopped raisins
1/2 Cup of Dried apricots or white raisins
1/2 Cup of Dried Cherries or Cranberries
Note that I say one or the other, not both. If you want to use both reduce to 1/4 cups.
It really does not matter what you put in it as long as you whatch the proportions
(yellow or green squash, cucumber, celery, etc)

10 oz of frozen Pettit Pois (little peas) a must
1/2 cup of Fresh Parsley chopped
1/4 cup of Fresh dill chopped.

Add all the chopped vegetables to the rice, only after rice is cold, then add the vinaigrette and toss.


You will be asked for this recipe over and over again. Guaranteed!!

You can send them here.


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