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Three-Rice Party Salad (with EASY variation)
* Exported from MasterCook *
Three-Rice Party Salad (with EASY variation)
Recipe By : Dettmer & Lloyd-Davies (1993) The Rice Book
Serving Size : 18 Preparation Time :3:00
Categories : Rice Cookbook
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups wild rice, cooked
1 1/2 cups long-grain brown rice -- cooked
1 1/2 cups long-grain white rice -- cooked
1/4 teaspoon mustard powder
The juice of
1 large lemon
8 tablespoons walnut oil
3 shallots -- finely chopped
4 tablespoons mixed herbs
Cook the three types of rice separately, as directed on each package. When
cooked, spool all the rices together into one large shallow dish to cool.
Whisk the mustard power, lemon juice and walnut oil together. Stir into
the rice with the shallots and herbs. Refrigerate for 2 hours to allow the
flavors to blend. Serve cold.
EASY Variation - buy a package of mixed rices, the one with a "fine herb"
seasoning packet and lower salt. Cook as directed on the package. Allow to
cool. Use a commercially blended lemon-mustard- Caesar Salad dressing.
Chill in freezer for 1 hour. Top with chopped, roasted walnuts or pecans and
a little fresh parsley. (To roast nuts: roast chopped nuts in a dry wok,
over moderately high heat, stirring frequently for about 2 minutes or until
aromatic. Remove from the hot wok at once and allow to cool in non-metal
pan before using.)
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NOTES : "This multicolored salad makes an attractive party dish for large
number sof guests. If desired, reheat the salad and serve warm for a buffet."
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