French Rice Salad

[Guest guest]

Source: New Recipes from MooseWood Restaurant

serves: 6

 

French Rice Salad

 

Here's a creative way of dealing with leftover rice - the result is

a cool and crunchy, multicolored dish. It keeps well, tasting even

better the next day, and it's easy to eat when you're on the road. The

marinade in this recipe has many other uses as well.. Try using it to

marinate steamed artichokes or asparagus.

 

3 cups cooked rice

1 cup diced carrots

1 cup diced green or red bell peppers

1 cup sliced mushrooms ( 4 ounces)

1 cup green peas, fresh or frozen

1 small celery stalk, finely chopped

2 tablespoons fresh parsley

 

Marinade:

1/4 cup olive oil

1/4 cup vegetable oil

1/4 to 1/2 cup fresh lemon juice

1 garlic clove, pressed

one or two of these herbs: 1 TBS fresh or 1 tsp. dried tarragon,

basil, dill, marjoram

Optional: tomato wedges and green olives

 

Place the cooked rice in a large bowl. Steam the carrots, peppers,

mushrooms, and peas separately until tender but still firm. Add the

steamed vegetables, celery and parsley to the rice. Whisk the marinade

ingredients together. Pour the marinade over the vegetable - rice

mixture and toss gently.

Refrigerate until well chilled, stirring occasionally, so the

marinade will flavor the rice. When ready to serve, garnish with tomato

wedges and green olives.

 

Other serving options and accompaniment:

- Add dried currants, toasted pine nuts, or almonds ( I think toasted

chasews would be good too)

- Steamed and marinated vegetables

- Stuff a tomato shell or green pepper half with rice salad and bake it

for a wintertime lunch