RE: Jasmine Rice UPDATE

[Guest guest]

Thanks to Ladyvelvet for posting the

original list of Jasmine Rice recipes. I chose the salad below to make for

a big End-of-Summer/Michealmas/Feast of Mabon/Autumnal Equinox cook-out last

weekend. It was a huge hit even with the omnivores. Personal notes:

reduce oil by half next time. I used sliced black olives instead of

chopped, just because they’re prettier. Best served at room temp, a

fact discovered by accident. ;-)

Liz

 

 

Jasmine

Rice Salad

Ingredients

 

2 cups raw

Lowell Farms Jasmine Rice (White), cooked

1 sweet red

pepper, chopped

1 green

pepper, chopped

1 medium

purple onion, chopped

6 green

onions, chopped

1 small can

chopped black olives

1/4 cup

parsley, chopped

1 tblsp.

dried dill weed

1 tblsp.

garlic salt

1 tblsp.

course ground black pepper

 

Vinegarette*

 

2 tblsp. Dijon mustard

1/2 cup oil

8 tblsp.

Tarragon vinegar

2 tblsp.

sugar

1 lemon,

squeezed

Directions

 

Cook Jasmine

Rice according to directions. Combine with chopped

vegetables

and spices. Mix vinegarette and toss over salad. Add

seasonings

to taste.

 

*Keeps

several days in the refridgerator. Vinegarette can be made the

night

before, covered, and stored in the refrigerator or freezer.

 

Serves 10