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Creole Rice Salad Recipe

When the days start getting warm, nothing seems to taste better than chilled salads. This family favorite goes well with most meats, fish, and poultry.

Serves 6

4 cups cooled, cooked rice (see Cook's Notes for directions)
3/4 cup celery, finely chopped
1/2 cup bell pepper, finely chopped
2 tablespoons parsley, finely chopped
1/4 cup green onion tops, finely chopped
1/2 cup yellow onion, finely chopped
1/4 cup + 1 tablespoon olive oil
1 tablespoon apple cider or white wine vinegar
2 tablespoons Creole or whole grain mustard
1 teaspoon salt
1/2 teaspoon pepper
Splash of hot pepper sauce

In a large bowl, combine all the rice with the vegetables and toss to combine. In a small bowl, combine olive oil, vinegar, mustard, and seasonings. Whisk to combine. Pour dressing over salad and toss to mix well. Cover and refrigerate for 2 – 3 hours before serving.

See Cook’s Notes for suggested variations.

How to serve :

Serve Creole Rice Salad chilled on a bed of greens or in a hollowed out tomato. Great as a stuffing for a chilled, parboiled bell peppers too.

Cook’s Notes:
Once you get the 'hang' of cooking rice, you'll find yourself preparing it over and over again. The goal with most rice dishes is to cook the rice until it is tender, with all of the water absorbed, but not mushy.

Use 1-1/2 cups liquid for each cup of rice - short, medium, and long grain white rice.

Bring the water to a rolling boil over medium high heat. Stir in the rice and a pinch of salt; cover and simmer for 15 - 20 minutes. Liquid should be completely absorbed and tender, but not mushy. Remove the pot from the heat; let stand, covered for 5 - 10 minutes. Do not stir.

Remove the cover and allow the rice to cool to room temperature before using.

Cooked rice can be stored for 3 - 4 days in the refrigerator.

Add 1 or more of the following, if desired:
1/2 cup of sliced green olives
5 coarsely chopped hard-cooked eggs
Chopped pickled peppers or okra, to taste

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Content copyright © 2013 by Sandie Jarrett. All rights reserved.
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