UA Recipe Collection

Rice Salad

Summary

Yield
4 Servings
SourceJoan Redding (1983)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

1 c
rice
2 c
cold water
1
bay leaf
1 t
salt
1 pn
saffron
1⁄2 c
salad oil
3 T
fresh wine vinegar
 
black pepper (freshly ground)
2⁄3 c
onion (finely chopped)
1⁄3 c
seeded tomato (finely chopped)
1⁄2 c
celery (finely chopped)
1⁄2 c
green pepper (finely chopped)
1⁄3 c
parsley (finely chopped)

Instructions

Combine first five ingredients and bring to a boil. Stir, cover, lower heat. Cook 14 minutes, or until liquid is absorbed. Immediately add salad oil, vinegar, and black pepper. Toss and let cool slightly. Remove bay leaf and add all remaining ingredients. Toss well. Add more oil or vinegar, if needed. Spoon into salad bowl. Decorate with hard-cooked eggs and tomatoes. Serve very cold.