RICE SUMMER SALAD

21.09.2008 | Author: Cook | Posted in Brown rice
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RICE SUMMER SALAD


Servings: 8
Ingredients: 

  • 4 c  Brown rice, long-grain; cook
    • 

  • 1/2 c  Cider vinegar
    • 

  • -or wine vinegar
    • 

  • 1/4 ts Dry mustard
    • 

  • 1 ts Tarragon
    • 

  • 6    Green onions; chopped fine
    • 

  • 2    Celery; chopped
    • 

  • 1 lg Green bell pepper; chopped
    • 

  • 1 lg Tomato
    • 

  • 1 c  Green peas, frozen; cooked
    • 

  • 5 tb Pimiento; diced
    • 

  • 1/4 c  Fresh parsley
    • 

  • 1    Cucumber; optional
    •

Recipe by: McDougall Plan Mix vinegar, mustard, and tarragon. Pour over the
cooked rice. Mix well. If rice is warm, let cool to room temperature before
adding remaining ingredients. When rice is cool, add remaining ingredients.
Toss gently. Cover and refrigerate at least 2 hours before serving.

HELPFUL HINTS: For a variation, substitute basil or dill weed for the
tarragon. Short-grain brown rice also may be used. Serve as a cool main
dish for a hot summer’s evening, either plain or piled on lettuce leaves
and garnished with tomatoes and watercress.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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