Moosewood French Rice Salad

Name: Moosewood French Rice Salad
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 3 cups rice (I like brown but you can try white also); 1 cup carrot, small dice; 1 cup red bell pepper, diced (try green peppers too); 1 cup mushroom, sliced; 1 cup green peas (fresh or frozen); 1 small celery, finely chopped; 2 tablespoons fresh parsley, chopped; 1/4 cup olive oil; 3/4 cup vegetable oil; 1/4-1/3 cup fresh lemon juice; 1 garlic clove, pressed; 1 teaspoon dried dill or 1 teaspoon dried marjoram (use one or two of these); chopped tomato (to garnish); green olives, to garnish; dried currant (optional); 1/2 cup toasted pine nuts (optional)

Submitted by TishT

"I got this from the New Recipes from Moosewood Restaurant back in the late 80's when I was a vegetarian and always looking for a way to use up my rice. This one is easy and tasty. I have taken liberties with the recipe...Chill time is listed under preparation time :)"

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Ready In:: 1hr 20mins
Ingredients:: 16
Serves:: 6

ingredients

3 cups rice (I like brown but you can try white also)
1 cup carrot, small dice
1 cup red bell pepper, diced (try green peppers too)
1 cup mushroom, sliced
1 cup green peas (fresh or frozen)
1 small celery, finely chopped
2 tablespoons fresh parsley, chopped
¹⁄₄ cup olive oil
³⁄₄ cup vegetable oil
¹⁄₄ - ¹⁄₃ cup fresh lemon juice
1 garlic clove, pressed
1 1 teaspoon dried dill or 1 teaspoon dried marjoram (use one or two of these)
chopped tomato (to garnish)
green olives, to garnish
dried currant (optional)
¹⁄₂ cup toasted pine nuts (optional)

directions

Place the cooked rice in a large bowl. Steam the carrots, peppers, mushrooms and peas separately until tender but still firm (please don't overcook).
Add the steamed vegetables, celery, and parsley to the rice. Whisk the olive oil, vegetable oil, lemon juice, garlic and herbs together. Pour the marinade over the vegetable rice mix and toss gently.
Refrigerate until well chilled, stirring occasionally, so the marinade will flavor the rice.
When ready to serve, garnish with tomato wedges and green olives along with any of the optional ingredients above.
(Note: 1 have also topped with parmesan cheese but I have no idea how much I used - it was good!).

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RECIPE SUBMITTED BY

TishT

Las Vegas, Nevada

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again

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