Rice salad a la charcuteries de paris

Yield: 10 Servings

Measure Ingredient
2 cups Uncooked long grain white rice
\N \N Chicken broth (optional)
4 \N Green onions; including green parts; chopped
1 can (4-oz) black olives; drained and chopped or sliced
1 \N Jar (4-oz) green olives; drained and sliced
½ cup Grated carrot
1 pack (10-oz) frozen green peas; cooked and drained
3 \N Ribs celery; diced
¼ cup Chopped parsley
2 \N Jars (6-oz) marinated artichoke hearts; drained (optional)
2 tablespoons Capers
2 cups Mayonnaise
\N \N Salt to taste
\N \N Pepper to taste
4 tablespoons Good wine vinegar
¼ teaspoon Salt
½ teaspoon Dry mustard
¾ cup Olive oil
½ teaspoon Freshly ground pepper
½ teaspoon Dry tarragon


Make vinaigrette 1 hour ahead. Place all ingredients in a jar and shake for 1 minute until all is mixed well, or put in blender for 15 seconds. Add tarragon. Let spices be absorbed for about 1 hour. Taste for seasoning.

Cook rice according to instructions on box. You may substitute part of the water with chicken broth. While rice is warm, toss in a large bowl with the vinaigrette and onions. Check the seasoning. Cover and refrigerate for 24 hours. Check seasonings again. Flavor should be perky. After 24 hours, add remaining ingredients and toss well. You may want to add more or less mayonnaise. Salt and pepper to taste. Chill until time to serve. Yield: 10 servings.




From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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