Thursday, February 1, 2007

Randi's Rice Salad

I got this recipe from my friend Randi, one of the good 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.  If it's springtime, I also make cold asparagus in vinaigrette to complete the picture with something green.

Randi's Rice Salad

This can be refrigerated but is best served at room temperature. I always use a green bell pepper, but you can use a red one if you like it better.

1 recipe The Best Way to Cook Rice made with olive 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, and that is what I do.
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  (Black olives are the prettiest, but green olives are usually the most piquant.)

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 until you get 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

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