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MEDITERRANEAN
RICE SALAD
(Note: written circa 1983) In the last few years pasta salads have
become very chic. They are nothing like the old standby, Macaroni Salad.
Instead, they lend themselves to endless possibilities and are a fascination
to the creative cook. I feel that the next infatuation will be with Rice
Salads. Every culture has its rice dish and particular flavorings. They
are colorful and open to your imagination.
2 c. white rice, preferably Basmati
Olive oil
1 clove garlic
1-1/2 t. turmeric
1 vegetable bouillon cube (Morga or Huegli)
available unsalted or regular
3-1/2 c. boiling water
1/2 c. Original Salad Dressing
1 green pepper, slivered
2 T . pimentos, slivered
3 scallions, chopped
Asparagus tips (as many as you like/can afford!)
1 cup tiny peas (I use the frozen ones and
thaw them by rinsing in cold water
Chopped parsley
Chopped fresh basil, if available
Additional Vinaigrette, if necessary
1. Saute the rice, briefly, in olive oil with garlic and turmeric: Dissolve
vegetable cube in boiling water; add to rice. Cook about 20 minutes, or
until rice fluffs with a fork.
2. Dump rice into a large bowl and immediately add vinaigrette; toss with
two forks. Let cool to room temperature.
3. Add remaining vegetables and herbs. Add more dressing if salad seems
dry.
4. Serve at room temperature. (Chilling seems to numb some of the flavor.)
Serves 4-6
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