Golden Rice Salad


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe

When my daughter was born over 22 years ago, the local OB Dept. of the Bloomington, IN Hospital was selling cookbooks. I thought it was a great cookbook and bought several for important relatives to remember the birth of a special wee one. I love this recipe and have made it many times. It keeps well.


Ingredients You'll Need

4 cups chicken broth
1 1/2 cups rice

1/4 C. oil
2 T. vinegar
2 T. mustard
1 1/2 t. salt
1/8 t. pepper
(I add some curry though not called for in recipe)

Pour mixture over hot rice; toss. Set aside to cool. Add to rice:

1 C. chopped or sliced ripe olives
2 C. chopped hard-boiled eggs
1 1/2 C. clelery, sliced
1/4 C. chopped dill pickle
1/4 C. chopped pimento
1 small onion, minced or grated
1 C. mayonnaise


Directions

Mix: Pour mixture over hot rice; toss. Set aside to cool. Add to rice.


Blend ingredients gently but thoroughly. Chill well.


This is a colorful tasty dish that can be made ahead and it serves several people. Great flavors mixing it up in this dish.


Questions, Comments & Reviews


I just prepared this dish, but used 2 cups of rice which I rinsed first, three times, and let soak in 1 7/8 cup water for 1 hour. I then cooked the rice for 4 minutes on medium high heat stirring constantly until the water was evaporated and then covered the rice and cooked for approximately 8 minutes on very low heat. This method produces a much firmer rice. I omitted the egg and mayonnaise; delicious!


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