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Rice Salad




Source of Recipe


Marla


List of Ingredients




Rice Salad

1 cup long grain white rice

2 cups chicken broth

1 teaspoon salt

1 teaspoon salted butter

Dressing

1/4 cup olive oil or 2 tablespoons olive oil and

2 tablespoons vegetable oil

2 tablespoons white wine vinegar

2 tablespoons prepared mustard

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

scant 1/8 teaspoon cayenne

2/3 cup ripe olives, cut into large pieces

1/2 cup chopped celery

1/4 cup chopped dill pickles

1/4 cup chopped pimiento, drained

2/3 cup mayonnaise

1/4 cup finely chopped onion

Garnish

4 crisp leaves romaine lettuce

2 hard-boiled eggs, sliced

2 small ripe tomatoes, cut into wedges



Recipe



Cook the rice in the chicken broth with the salt and butter. When rice is cooked, set the pot aside.

In a large stainless steel or porcelain bowl combine the ingredients for the dressing. Add the hot rice and

toss to mix thoroughly. Let cool for about 15 minutes at room temperature, then cover the bowl with

plastic wrap and refrigerate for about 2 hours before serving.

To serve, put a crisp leaf of romaine lettuce on each salad plate. Put one-quarter of the rice salad on each

lettuce leaf, then put 2 to 3 thin slices of hard-boiled egg on top of the rice and a wedge of tomato on each side.