Rice summer salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Brown rice, long-grain; cook |
| ½ | cup | Cider vinegar or wine vinegar |
| ¼ | teaspoon | Dry mustard |
| 1 | teaspoon | Tarragon |
| 6 | Green onions; chopped fine | |
| 2 | Celery; chopped | |
| 1 | large | Green bell pepper; chopped |
| 1 | large | Tomato |
| 1 | cup | Green peas, frozen; cooked |
| 5 | tablespoons | Pimiento; diced |
| ¼ | cup | Fresh parsley |
| 1 | Cucumber; optional | |
Directions
Recipe by: McDougall Plan Mix vinegar, mustard, and tarragon. Pour over the cooked rice. Mix well. If rice is warm, let cool to room temperature before adding remaining ingredients. When rice is cool, add remaining ingredients. Toss gently. Cover and refrigerate at least 2 hours before serving.
HELPFUL HINTS: For a variation, substitute basil or dill weed for the tarragon. Short-grain brown rice also may be used. Serve as a cool main dish for a hot summer's evening, either plain or piled on lettuce leaves and garnished with tomatoes and watercress. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994