Recipe: Marinated Rice Salad

Marinated Rice Salad
rec.food.cooking/Susan (reynold)/1992

This is a wonderful salad I found in Horn of the Moon Cookbook by Ginny Callan. (I plan on visiting her restaurant this summer in Montpelier, VT) It is a vegetarian cookbook. It not only tastes great but looks very nice and would be a great dish to bring to a pot luck or whatever.

3 cups cooked medium or long grain brown rice (I used part wild rice)
Juice of 2 lemons
3 scallions chopped
1 cup diced red pepper (1 med-large pepper)
1/4 cup minced fresh parsley
1 cup celery, cut at a very sharp angle (2 to 3 stalks)
1/2 cup peas, fresh or frozen
1/2 tsp salt
1/4 cup olive oil
freshly ground black pepper to taste
2 cups cherry tomatoes cut in half (or 2 medium tomatoes quartered)

If your not using leftover rice, cook it like you normally would and then let it cool a bit. Pour lemon juice over it and stir it in.

When rice is cooled to lukewarm, add the vegetables, salt, pepper and oil. Stir in well and chill at least 1 hour before serving.

The book says to garnish with tomatoes but I just stir them in with all the rest of the stuff.

I'm not a rice salad lover but this is really good!