Recipe: Three delightful Rice Salads without mayonnaise for Barbara.

EDEN LOUISE DOUGLASS MARCHIANI'S RICE SALAD (c. 1960)

In a big bowl with two forks, tossing after each addition, mix into rice that has been cooked and cooled:

3/4 cup chopped green onions
3/4 cup halved cherry tomatoes
2 tablespoons capers drained
1/4 cup fresh chopped parsley
1/4 cup to 1/2 cup shelled pistachios

Take a small fresh lemon; wash, slice, and chop coarsely in food processor or slice thin by hand. Grate the zest off one lemon chosen for its bright skin.

Cut some 4-5 sprigs fresh thyme, strip the stems, and put the leaves in, perhaps 1 teaspoon.

Grate or shred 1 tablespoon of Parmesan at the end, and add a couple of twists of fresh ground pepper to taste. (If your pistachios have been salted in the shell, you probably won't need salt.)

Dress with lemon juice and olive oil.

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ARLETTY LANCE'S RICE SALAD (c. 1985)

Toss cooked and cooled rice with:

1/2 cup chopped green onions
1/4 cup chopped fresh parsley
3/4 to 1 cup halved cherry tomatoes
1 small can sliced black olives, drained
1 whole yellow bell pepper, chopped fine or sliced thin, your choice
Two tablespoons capers, drained
One quarter to 1/2 cup basil leaves (loosely packed fresh basil, leaves torn, for color and flavor). If you don't have fresh basil, do not substitute dried, just add more parsley
Bit of salt and fresh ground pepper to taste

Toss with oil and lemon juice mixed for dressing just before serving. A delight to the eye.

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JESSICA MULDANE'S RICE SALAD (c. 2004)

After rice is cooled, toss with two forks. Toss with:

1/2 cup chopped green onions
1/4 cup of parsley for color
perhaps six or eight kumquats, sliced thin (or quartered if you like) for 1/2 cup to 3/4 cup
1/2 cup sliced almonds (not chopped, sliced for the edge of color)
a few dates, finely chopped, maybe 2 tablespoons worth. If you don't have dates, then raisins (dark or golden) will do just fine
one starfruit, thinly sliced, for added zest, if you are a fan of zest,.

Cover. The taste here is sweeter, and so for your vinaigrette, you would want to use cider vinegar, or better yet, French apple vinegar.