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8 servings
suggest servings
| 4 | cups | rice | brown, long-grain, cooked |
| 1/2 | cup | cider vinegar | or wine vinegar |
| 1/4 | teaspoon | dry mustard | |
| 1 | teaspoon | tarragon | |
| 6 | each | scallions, spring or green onions | finely chopped |
| 2 | each | celery | chopped |
| 1 | large | green bell pepper | chopped |
| 1 | large | tomato | |
| 1 | cup | green peas | frozen, cooked |
| 5 | tablespoons | pimiento | diced |
| 1/4 | cup | parsley leaves | fresh |
| 1 | each | cucumber | optional |
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.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 52mg | 2% |
| Total Carbohydrate 80.0g | 27% |
| Dietary Fiber 3.0g | 13% |
| Sugars 3.0g | |
| Protein 8.0g | 16% |
| Vitamin A | 20% | Vitamin C | 54% | |
| Calcium | 5% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Have you ever patronized a restaurant that doesn't have salt and pepper on the table? The assumption is that the food is already properly seasoned...
I made this recipe yesterday so I could get rid of a bunch of leftover strawberry yogurt. I was kind of worried about how it would taste, but I was pleasantly surprised. It was really good and my husband enjoyed it as well. I left out the fruit roll-up, because I didn't have any, but it tasted great without it. (The fruit roll-up isn't listed in the ingredients, but it's listed in the directions for some reason.)
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