This is the most unusual salad in my box of tricks. You can pretty much bet that when you have a covered dish gathering, this will be the only one of this kind on the table. My friends love for me to bring it to our potluck salad suppers.
Ingredients:
1 cup raw rice
2 1/2 cups chicken bouillon
Dash of salt and pepper
1 cup cooked and drained green peas (fresh or frozen)
4 Tbsp. French or Italian dressing
1 chopped green or red bell pepper
Chopped ripe olives and pimento strips (you choose how much)
3 Tbsp. parsley (fresh is best)
2 slices chopped red onion
1/4 cup of water chestnuts or nuts of your choosing
Directions:
Cook the rice and chicken bouillon until done. I put it in a
pot with a lid and cook it for 20 minutes. Don't open the lid!
Combine all the ingredients and put in refrigerator until ready to serve.
This is such a tasty, easy salad. It needs to be made the day before, which makes preparation for entertaining so easy. Nutritionally it is very high as well.
Ingredients:
1 cup brown rice
60 grams (2 oz.) cashews, split in half
1/3 cup currants
2 Tbsp. sunflower seeds
1 red capsicum (pepper), diced
6 shallots or spring onions (scallions), diced
3 Tbsp. chopped parsley
Dressing:
1/2 cup sunflower oil
4 Tbsp. soya sauce
2 Tbsp. lemon juice
crushed garlic
Directions:
Shake dressing ingredients in a jar or bottle. Cook rice as per directions on packet. Add the rest of the ingredients while rice is warm. Leave overnight in the fridge.
Once you try the above variations, be sure to come back and give a "thumbs up" to the one that worked the best for you. Do you have a better variation? Click here to share it!
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