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Golden Rice Salad


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


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.


Pairs Well With


Notes

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.

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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