Rice Salad a la Charcuteries De Paris

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Rice Salad a la Charcuteries De Paris Ingredients

2 c Uncooked long grain white	2 c Mayonnaise
Chicken broth (optional)	Salt to taste
4 Green onions; including	Pepper to taste
1 cn (4-oz) black olives; drained	VINAIGRETTE
1 Jar (4-oz) green olives;	4 tb Good wine vinegar
1/2 c Grated carrot	1/4 ts Salt
1 pk (10-oz) frozen green peas;	1/2 ts Dry mustard
3 Ribs celery; diced	3/4 c Olive oil
1/4 c Chopped parsley	1/2 ts Freshly ground pepper
2 Jars (6-oz) marinated	1/2 ts Dry tarragon
2 tb Capers

Instructions for Rice Salad a la Charcuteries De Paris

Make vinaigrette 1 hour ahead. Place all ingredients in a jar and shake for 1 minute until all is mixed well, or put in blender for 15 seconds. Add tarragon. Let spices be absorbed for about 1 hour. Taste for seasoning. Cook rice according to instructions on box. You may substitute part of the water with chicken broth. While rice is warm, toss in a large bowl with the vinaigrette and onions. Check the seasoning. Cover and refrigerate for 24 hours. Check seasonings again. Flavor should be perky. After 24 hours, add remaining ingredients and toss well. You may want to add more or less mayonnaise. Salt and pepper to taste. Chill until time to serve. Yield: 10 servings. DEBBY BRANSFORD COATES (MRS. WAYNE) CHILL 24 HOURS. From , by the Little Rock (AR) Junior League. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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