Thursday, February 1, 2007

Randi's Rice Salad

I got this recipe from Randi, a good cook and one of the great friends I made when I lived in Atlanta.

It's a good accompaniment to cold poached salmon topped with a mayonnaise/sour cream/caper sauce or tarter sauce and Fried Peppers. All of that can be made ahead of time, and together it makes a very pretty plate - the rice, the salmon, the red peppers, and the creamy sauce.  I usually also make cold asparagus in vinaigrette to complete the picture with something green.

Randi's Rice Salad

1 recipe The Best Way to Cook Rice made with oil, not butter, and no butter added at the end of cooking
That recipe specifically calls for Uncle Ben's Rice, but you can substitute basmati rice if you like
1 small jar marinated artichoke hearts - drain, reserve liquid separately, and chop the artichokes
4 green onions (scallions), chopped
1 green pepper, chopped
12 olives - black, or green, or mixed - chopped

Mix the above ingredients and toss with the dressing.


Beat together:

¾ teaspoon curry powder
1/3 to 1/2 cup mayonnaise
Artichoke liquid; start with half and work your way up to the texture you want.  I like the dressing to be a little thicker than heavy cream and a little thinner than sour cream.
Salt and pepper to taste

Print recipe.

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