Suzanne Harts Cold Rice Salad Recipes

COLD RICE SALAD

Steps:

• Make rice according to package directions, OMITTING butter. Let cool completly.
• Add chopped artichoke hearts, green onions, pimento olives and bell pepper.
• Make dressing by mixing mayonnaise, reserved marinade and curry powder.
• Fold into rice mixture and chill completly before serving.

RICE SALAD

Steps:

• Cook the rice according to package instructions with 2 teaspoons salt. Drain and rinse under cold running water until cold. Transfer to a large bowl.
• In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice. Stir in the tomatoes and cucumber. Add the oil mixture to the rice and mix until well combined. Season with pepper and hot sauce to taste. Serve immediately or store in the refrigerator for up to 2 days.

SUZANNE HART'S COLD RICE SALAD

Steps:

• Bring the chicken broth to a boil, add the rice and simmer for 10 to 15 minutes until the rice is cooked but still firm. Remove from the heat and let cool to room temperatiure, at least 1/2 hour.
• Stir in the onions, tomatoes, peppers and celery and mix thoroughly.
• In a separate bowl, blend the olive oil and vinegar with a wire whisk. Then pour over the salad. Add the parsley, basil and salt and pepper and toss gently. Chill in the refrigerator for at least 1 hour. The salad is best if left to sit for 24 hours and can be made the night before.