Recipe: Imperial Rice Salad
Yield: 1 Servings
4 cups Quick Rice 3 tomatoes, cut in thin strips 1 green pepper, cut in strips 1/4 cup slivered pimiento 4 scallions, very finely sliced 1 can (8 oz) peas 1 can (4 oz) black olives, chopped 3 Tbsp. wine vinegar 1 tsp. dry mustard Salt, pepper 1 clove garlic, minced
Cook rice according to package directions. Combine remaining ingredients; toss with rice to mix. Chill before serving; mound on platter. Garnish with watercress, tomato strips, black olives, cucumber slices, if desired.
From: Uncle Ben's, The Magic of Rice Shared By: Pat Stockett
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