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Creole Rice Salad


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Ingredients

4 cups cooled, cooked rice
3/4 cup celery, finely chopped
1/2 cup bell pepper, finely chopped
2 tablespoons parsley, finely chopped
1/4 cup green onion tops, finely chopped
1/2 cup yellow onion, finely chopped
1/4 cup + 1 tablespoon olive oil
1 tablespoon apple cider or white wine vinegar
2 tablespoons Creole or whole grain mustard
1 teaspoon salt
1/2 teaspoon pepper
Splash of hot pepper sauce


4 cups cooled, cooked rice


3/4 cup celery, finely chopped


1/2 cup bell pepper, finely chopped


2 tablespoons parsley, finely chopped


1/4 cup green onion tops, finely chopped


1/2 cup yellow onion, finely chopped


1/4 cup + 1 tablespoon olive oil


1 tablespoon apple cider or white wine vinegar


2 tablespoons Creole or whole grain mustard


1 teaspoon salt


1/2 teaspoon pepper


Splash of hot pepper sauce


In a large bowl, combine all the rice with the vegetables and toss to combine. In a small bowl, combine olive oil, vinegar, mustard, and seasonings. Whisk to combine. Pour dressing over salad and toss to mix well. Cover and refrigerate for 2 – 3 hours before serving.


Serve Creole Rice Salad chilled on a bed of greens or in a hollowed out tomato. Great as a stuffing for a chilled, parboiled bell peppers too.


Cook’s Notes:


The rice is best at room temperature.


Add 1 or more of the following, if desired:


1/2 cup of sliced green olives


5 coarsely chopped hard-cooked eggs


Chopped pickled peppers or okra, to taste


Pairs Well With


Notes

A dash of local for every season
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