GOLDEN RICE SALAD

 

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Backstory

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

  • 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.

Categories: Misc. Salad  Potluck  Rice  Salad  Side Dish 
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