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Rice Salad


Vinaigrette:
2 tablespoon Dijon mustard
2 tablespoon red wine vinegar
2 tablespoon sugar
1 tsp salt
1 tsp pepper
1 cup olive oil

1 sweet red pepper, diced
1 green pepper, diced
1 medium red onion, diced
6 green onions, sliced thin
1 cup currants
1/2 cup pecans, toasted lightly
2 shallots, minced
10 oz package frozen peas, thawed, or 1 can corn
1/2 cup pitted black olives
1/4 cup Italian parsley, minced
1/2 cup fresh dill, minced
8 cups cooked rice (about 2 cups raw)

Mix the vinaigrette ingredients together, then toss all the ingredients together with the rice. Chill.

Serves 6 to 8.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.