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Rice Salad

Here's how you make Rice Salad
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  • Servings: 6
  • Prep: 1h
  • Cook: 25m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 7 ounces dry rice (=1 cup, yielding 3 cups cooked rice)
  • 1/2 lemon (1 1/2 ounces = ½ lemon)
  • 1 tablespoon olive oil
  • 1 teaspoon tarragon vinegar
  • 3 ounces shallots (sliced thin, 2 shallots or green onions)
  • 1 cucumber (peeled, quartered lengthwise, seeded, cubed, salted, 7 ounces cucumber)
  • 2 ounces celery (cubed, ½ cup)
  • 6 ounces green bell pepper (cut into thin slices = 1 medium green pepper)
  • 6 ounces olives, pitted (ripe olives = 12 large or 15 small olives)
  • Salt, to taste
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons chopped parsley (fresh)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Boil rice according to package directions, adding lemon to water, until firm.

  • Step 2: Let rice cool.

  • Step 3: Mix all other ingredients with the rice, starting with the oil and vinegar.

  • Step 4: Sprinkle with the chopped parsley.

We hope you enjoy this recipe!

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