Eastern Rice Salad Recipes

EASTERN RICE SALAD

Steps:

• In a suacepan bring 1 1/2 cups salted water to a boil.
• Add 3/4 cup rice, reduce heat, cover and simmer for 20 minutes.
• Refrigerate rice until chilled.
• combine the chilled, cooked rice, mushrooms, green peppers, red peppers, cashews, green onions, bean sprouts, spinach and celery in a large bowl.
• Blend the vegtrable oil, soy sauce, parsley and crushed garlic in a seperate bowl.
• Pour the dressing over the salad 1 hour before serving and toss well.

MIDDLE EASTERN VEGETABLE SALAD

Steps:

• Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

EGG RICE SALAD

Steps:

• In a large bowl, combine the rice, egg, celery and onion. In a small bowl, combine the mayonnaise, pickle relish, salt and pepper. Add to rice mixture and toss to coat. , Transfer to two custard cups or a 1/2-cup mold. Cover and refrigerate until chilled. Just before serving, unmold onto lettuce-lined plates.