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
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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