- 1 cup uncooked white rice
- 2 cups water
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 1/4 cup wine vinegar
- 1 teaspoon white sugar
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1/2 teaspoon salt
- 1/2 cup toasted slivered almonds (optional)
- 1/2 cup raisins (optional)
- 1/2 cup mandarin orange segments, drained and coarsely chopped (optional)
- 1/2 cup finely chopped onion (optional)
- 1/2 cup finely chopped celery (optional)
- 1/2 cup finely chopped green bell pepper (optional)
- 1/2 cup green peas (optional)
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl.
- Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved.
- Pour dressing over the cooled rice and stir to combine.
- Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine.
- Cover salad and refrigerate until chilled, at least 1 hour.
04/27/2018
recipepes.com
Louisville Rice Salad, recipe
PT15M
PT1H
5
455 calories
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