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Here’s a great summer side dish.
Cold Rice Salad
8 cups cooked rice (1 cup uncooked = 3 cups
cooked)
1 green pepper, chopped
1 red pepper, chopped
1 medium purple onion, chopped
6 scallions, chopped
1 package frozen petite peas, thawed
½ cup black olives, chopped
¼ cup fresh parsley, chopped
¼ cup fresh dill
pepper to taste
1 cup currants
Vinaigrette Dressing:
2 tablespoons Dijon mustard
8 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon pepper
parsley to taste
½ cup olive oil
Mix dressing and pour over cooked rice, after
rice has been allowed to cool, and mix well.
Put remaining ingredients into rice and mix
well. Make a day ahead (it is much better that
way). Serve at room temperature. Serves 6. –
JoAnn Cookson, Mocksville, NC
