LOCATION: Recipes >> Middle Eastern >> Rice Salad
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Rice Salad
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Israeli Rice Salad
2 cups rice, reheat leftover rice, if possible
1/4 cup olive or vegetable oil
2 tablespoons vinegar
1/2 cup diced pickles
1/2 cup diced tomatoes
1/4 cup chopped almonds
1/2 cup chopped celery
1/2 cup chopped green pepper
parsley for garnish
May substitute 1/4 cup prepared vinaigrette dressing. Add oil and
vinegar to hot rice. You can add it to the cold rice but it is
not absorbed as well. Add remaining ingredients. Add pepper to
taste (pickles provide salt). Place in greased mold in refrigerator.
Chill overnight. Turn onto platter and decorate with parsley.
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