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Recipe: Sullivan's Chilled Rice Salad

Salads - Rice, Grains
SULLIVAN'S CHILLED RICE SALAD

2 cups cooked rice, cold*
4 green onions, chopped
2 navel oranges, cut into bite-sized chunks
1/2 cup water chestnuts, rinsed
1/3 cup slivered almonds, toasted (brown them in the oven for 2 to 3 minutes)
FOR THE DRESSING:
1 tablespoon soy sauce
2 tablespoons wine vinegar
1/4 cup oil
Ground black pepper (to taste)
1 tablespoon minced fresh parsley
1/4 teaspoon sugar
1/8 teaspoon dry mustard

Mix together the rice, onions, oranges, water chestnuts and almonds.

Mix the ingredients for the dressing. Pour dressing over the rice mixture and toss to distribute evenly.

*Cook ahead of time and let it cool completely; hot or warm rice results in a gloppy, gross mess.

Yield: about 10 servings (1/2 cup each)
Source: The Ex-Boyfriend Cookbook: They Came, They Cooked, They Left (But We Ended Up with Some Great Recipes) by Thisbe Nissen
MsgID: 39873
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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