Sunday, July 3, 2011

The Best Rice Salad

I cook all the time and am a BIG fan of "The Silver Palate" cookbooks. This recipe is from their White Covered cookbook page 214 Salads and page 147 Salad Dressing This is one of the BEST cookbooks out!!!
8 cups hot cooked rice
1.5-2 cups Our Favorite Vinaigrette (see page 147)
1 sweet red pepper, stemmed, cored, and cut into thin julienne
1green pepper, stemmed,cored, and cut into thin julienne
1 medium size purple onion, peeled and diced
6 scallions(green onions) cleaned and finely sliced
1 cup dried currants
2 shallots, peeled and finely diced
1 package(10 ounces) frozen peas, thawed and blanched in boiling salted water for 3 minutes
1/2 cup pitted black olives(preferably imported) finely chopped
1/2 cup chopped Italian parsley
1/2 cup chopped fresh dill
salt and freshly ground pepper to taste
1. Transfer rice to a mixing bowl and pour 1.5 cups of the vinaigrette into rice. Toss thoroughly. Cool to room temperature.
2.Add remaining ingredients and toss thoroughly. Taste,correct seasoning, and add additional vinaigrette if needed.
3. Serve immediately or cover and refrigerate up to 4 hours. Return to room temperature before serving.
Vinaigrette (page 147)
1 tablespoon prepared Dijon-style mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
minced parsley and /or snipped fresh chives, to taste
1/2 cup olive oil
This dressing is SO easy and great on all salads!!!!

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