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French Rice Salad Adapted from "New Recipes from Moosewood Restaurant" (6 servings)
3 c Cooked rice 1 c Diced carrots 1 c Diced green bell pepper 1 c Sliced mushrooms 1 c Green peas 1 small Celery stalk 2 tb Chopped fresh parsley
MARINADE 1/4 c Olive oil 1/4 c Vegetable oil 1/4 c Lemon juice 1 Garlic clove, pressed 1 tsp Dried tarragon 1 tsp Dill 1 tsp Marjoram 1 tsp Basil
Place the rice in a large bowl. Steam the carrots, peppers, mushrooms & peas, separately, till tender but firm. Add steamed vegetables, celery & parsley to rice. Whisk marinade ingredients together. Pour over the rice mixture & toss gently. Refrigerate till well chilled, stirring occasionally. Garnish with tomato wedges & green olives.
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