Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!cam-news-feed2.bbnplanet.com!cam-news-hub1.bbnplanet.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!newsfeed.internetmci.com!miwok!taunix!arlene From: Dave Subject: Israeli Rice Salad Sender: arlene@taranto.com (none) Message-ID: Approved: arlene@taranto.com Date: Thu, 22 May 1997 16:31:45 GMT Reply-To: Dave Organization: International Recipes Followup-To: poster Lines: 44 submitted by: jcs@mindspring.com This is an easy way to use leftover rice for a spring and summer salad * Exported from MasterCook * Israeli Rice Salad Recipe By : Beryl Kramer Serving Size : 1 Preparation Time :0:00 Categories : Israeli Salads Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups rice -- reheat leftover rice, if possible 1/4 cup olive or vegetable oil* 2 TBS vinegar 1/2 cup diced pickles 1/2 cup diced tomatoes 1/4 cup chopped almonds 1/2 cup chopped celery 1/2 cup chopped green pepper parsley for garnish * May substitute 1/4 cup prepared vinaigrette dressing Add oil and vinegar to hot rice. You can add it to the cold rice but it is not absorbed as well. Add remaining ingredients. Add pepper to taste (pickles provide salt). Place in greased mold in refrigerator.Chill overnight. Turn onto platter and decorate with parsley. - - - - - - - - - - - - - - - - - - Judy S ~~~ rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.