Thursday, July 31, 2008
--Chilled Rice Salad
Chilled Rice Salad
The Red Hat Society Cookbook Copyright 2006
3 ½ cups cooked white rice
1/3 cup finely chopped tomatoes
1/3 cup diced green onions
1/3 cup diced cucumber
1 tablespoon vegetable oil
1 tablespoon red wine vinegar
Salt and pepper to taste
Combine the rice, tomatoes, green onions, and cucumber in a medium serving bowl. Blend the oil, vinegar, and salt and pepper in a small bowl or jar with a tight-fitting lid. Shake well and pour the dressing over the rice mixture. Cover and refrigerate at least 2 hours. Stir before serving.
Makes 4 to 6 servings.
This seemed like a simple, easy and inexpensive recipe, although the price of rice sure has skyrocketed. I doubled the dressing which was fine when I first served it but for leftovers, it was kind of bland and I added some bottled creamy Caesar dressing and I thought that was even better.
Tonight is grocery night and I haven't even started my list yet. It's time to concentrate on economizing rather than interesting recipes, unfortunately.
Question of the Day: Have you ever eaten a rice salad? I'm can't believe that this is my first but at the moment I can't think of any others that I've eaten.