Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

75 g Long-grain rice
25 g Wild rice
2 tb White-wine vinegar
4 tb Olive oil
8 Pimento-filled green olives
40 g Spring onions
-- finely chopped
3 tb Parsley, finely chopped
Salt and pepper

Rice salads, like risottos, can be made through all the seasons of
the year using fresh vegetables of your choice. This one is very
simply made with olives, spring onions and parsley, and dressed with
oil and vinegar. Lovely as part of a cold table with a variety of
salads to go with it.

Cook the two rices separately, as instructed on the packets. Whisk
together the vinegar with the oil, and season with salt and pepper.
Dress the warm rice with the mixture. Toss in the stuffed olives,
spring onions and parsley and mix well. Leave at room temperature for
a few hours so that the flavours can amalgamate before serving.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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