Rice salad with olives
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 75 | grams | Long-grain rice |
| 25 | grams | Wild rice |
| 2 | tablespoons | White-wine vinegar |
| 4 | tablespoons | Olive oil |
| 8 | Pimento-filled green olives | |
| 40 | grams | Spring onions finely chopped |
| 3 | tablespoons | Parsley, finely chopped |
| Salt and pepper | ||
Directions
Rice salads, like risottos, can be made through all the seasons of the year using fresh vegetables of your choice. This one is very simply made with olives, spring onions and parsley, and dressed with oil and vinegar. Lovely as part of a cold table with a variety of salads to go with it.
Cook the two rices separately, as instructed on the packets. Whisk together the vinegar with the oil, and season with salt and pepper.
Dress the warm rice with the mixture. Toss in the stuffed olives, spring onions and parsley and mix well. Leave at room temperature for a few hours so that the flavours can amalgamate before serving.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias