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Recipe by: narjis
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See below ingredients and instructions of the recipe
2 c Cooked rice
6 Green onions; finely chopped
1 Green bell pepper
-- finely chopped
1/4 c Mayonnaise
1/4 c Chopped parsley
Salt and pepper to taste
1 Orange; peeled, pith removed
-- separated into segments
1 Grapefruit
-- prepared as for orange
Chicory leaves
Watercress
Combine rice, onions, green pepper, mayonnaise, parsley, salt and
pepper in medium bowl. Pack into lightly oiled 8-inch-diameter ring
mold; chill 2 hours or until firm. Gently invert ring mold onto col
serving plate and carefully turn out rice mixture. (Replace any rice
that may come loose from the ring.) Arrange orange and grapefruit
segments around edge of plate. Arrange chicory leaves and watercress
in center of ring. Refrigerate until ready to serve.
* Source: Salads of All Kinds (Favorite Recipes Magazine No. 24) *
Typed for you by Karen Mintzias
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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