Sasha at The Wonder of Wysdom posted about trying to eat a healthy diet while running to appointments and caring for a baby. I can totally relate. I told her I would post this recipe because it has helped us to have ready to eat food in the fridge.
Rice Salad
Rice Salad
Dressing:
¾ C. Vegetable Oil
¼ C. Red Wine Vinegar
3 cloves garlic (minced)
2 teas. Salt
¼ teas. Pepper
1 teas. Oregano
1 teas. Basil
1 C. uncooked rice
2 C. celery (sliced thin)
1 C. bell pepper ( I used yellow, red, and orange but a green pepper works fine)
1 ½ C. onion (sliced thin)
1 can each:
Kidney Beans (drained)
Chic Peas (drained)
Black Olives (drained)
In jar mix dressing (shake well)
Cook rice (DO NOT add salt & margarine) and turn into large bowl
Pour ½ salad dressing mixture – mix lightly.
Add remaining vegetables and beans.
Mix with remaining dressing and chill overnight.
I started collecting salad recipes a few years ago. We don't have A/C so in the summer I cook our main course on the grill and serve a salad to go with it. This keeps me from using the oven or stove and heating up the kitchen. For this recipe I would cook the rice at night or in the microwave. Oh-I should tell you, don't let that picture fool you, this recipe makes a lot. We always have leftovers.
