| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Salad |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Uncooked long grain white rice |
|
|
Chicken broth (optional) |
| 4 |
|
Green onions; including green parts; chopped |
| 1 |
cn |
(4-oz) black olives; drained and chopped or sliced |
| 1 |
|
Jar (4-oz) green olives; drained and sliced |
| 1/2 |
c |
Grated carrot |
| 1 |
pk |
(10-oz) frozen green peas; cooked and drained |
| 3 |
|
Ribs celery; diced |
| 1/4 |
c |
Chopped parsley |
| 2 |
|
Jars (6-oz) marinated artichoke hearts; drained (optional) |
| 2 |
tb |
Capers |
| 2 |
c |
Mayonnaise |
|
|
Salt to taste |
|
|
Pepper to taste |
| 4 |
tb |
Good wine vinegar |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Dry mustard |
| 3/4 |
c |
Olive oil |
| 1/2 |
ts |
Freshly ground pepper |
| 1/2 |
ts |
Dry tarragon |
INSTRUCTIONS
VINAIGRETTE
Make vinaigrette 1 hour ahead. Place all ingredients in a jar and shake for
1 minute until all is mixed well, or put in blender for 15 seconds. Add
tarragon. Let spices be absorbed for about 1 hour. Taste for seasoning.
Cook rice according to instructions on box. You may substitute part of the
water with chicken broth. While rice is warm, toss in a large bowl with the
vinaigrette and onions. Check the seasoning. Cover and refrigerate for 24
hours. Check seasonings again. Flavor should be perky. After 24 hours, add
remaining ingredients and toss well. You may want to add more or less
mayonnaise. Salt and pepper to taste. Chill until time to serve. Yield: 10
servings.
DEBBY BRANSFORD COATES
(MRS. WAYNE)
CHILL 24 HOURS.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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