Brown Bag: Mexican Style Rice Salad - 8 pts xp

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* Exported from MasterCook *

 

Mexican Style Rice Salad - 8 pts

 

Recipe By :How to Cook Everything Vegetarian by Mark Bittman, John Wiley &

Sons 2007

Serving Size : 4 Preparation Time :0:00

Categories : Quick Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups cooked rice -- (3 to 4 cups), cooled; long or medium

grain, brown or white

1/4 cup chopped scallions

1 cup chopped tomatoes

1 small red bell pepper -- or yellow, or 1/2 large, cored,

seeded and chopped

1/3 cup vinaigrette -- (1/4 to 1/2 cup, to taste), below

1/2 cup fresh chopped cilantro

Salt and freshly ground pepper to taste

2 eggs, hard-boiled -- chopped

chopped jalapeno peppers -- (optional)

lime wedges

 

Put the rice and all the vegetables in a large bowl. Drizzle with the

vinaigrette and use 2 big

forks to combine, fluffing the rice and tossing gently to separate the grains.

 

 

Stir in the cilantro, hard cooked eggs, and jalapenos, taste, and adjust the

seasoning or moisten

with a little more dressing. Serve at room temperature with the lime wedges or

refrigerate for up

to a day, bringing the salad back to room temperature before serving.

 

 

Serves 4

 

 

Mexican Vinaigrette Recipe

1/2 cup extra virgin olive oil

3 T. good wine vinegar, or more to taste

1 T. chili powder

2 T. Mexican crema, or mayonnaise

Salt and freshly ground black pepper

1 large shallot, (about 1 ounce) cut into cubes (optional)

 

Combine all the ingredients except the shallot in a blender and turn the machine

on; a creamy

emulsion will form within 30 seconds. Taste and add more vinegar a teaspoon or

two at a time until

the balance tastes right to you.

 

Add the shallot and turn the blender on and off a few times until the shallot is

minced within the

dressing. Taste, adjust the seasoning, and serve. (This is best made fresh but

will keep,

refrigerated, for a few days; bring it back to room temperature and whisk

briefly before using).

 

Makes about 3/4 cup

Time: 5 mins

 

AuthorNote: " My everyday dressing almost always includes a bit of mustard which

helps emulsify the

dressing while adding tang. "

 

Description:

" 8 pts "

S(Formatted by Chupa Babi):

" 12.20.07 "

Copyright:

" 2007 "

Start to Finish Time:

" 0:30 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 364 Calories; 14g Fat (34.3% calories

from fat); 8g

Protein; 51g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 44mg Sodium.

Exchanges: 3

Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 5456 2682 0 0 0 0

 

 

 

 

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