Rice Summer Salad
Yield
8 servingsPrep
10 minCook
5 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
rice
brown, long-grain, cooked |
|
| ½ | cup |
apple cider vinegar
or wine vinegar |
|
| ¼ | teaspoon |
dry mustard
|
|
| 1 | teaspoon |
tarragon leaves
|
|
| 6 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | each |
celery
chopped |
|
| 1 | large |
green bell peppers
chopped |
|
| 1 | large |
tomatoes
|
|
| 1 | cup |
green peas
frozen, cooked |
|
| 5 | tablespoons |
pimentos
diced |
|
| ¼ | cup |
parsley leaves
fresh |
|
| 1 | each |
cucumbers
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rice
brown, long-grain, cooked |
|
| 118 | ml |
apple cider vinegar
or wine vinegar |
|
| 1.3 | ml |
dry mustard
|
|
| 5 | ml |
tarragon leaves
|
|
| 6 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | each |
celery
chopped |
|
| 1 | large |
green bell peppers
chopped |
|
| 1 | large |
tomatoes
|
|
| 237 | ml |
green peas
frozen, cooked |
|
| 75 | ml |
pimentos
diced |
|
| 59 | ml |
parsley leaves
fresh |
|
| 1 | each |
cucumbers
optional |
|
Directions
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.
