Recipes

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