Rice salad with olives

2 Servings

Ingredients

Quantity Ingredient
75 grams Long-grain rice
25 grams Wild rice
2 tablespoons White-wine vinegar
4 tablespoons Olive oil
8 Pimento-filled green olives
40 grams Spring onions finely chopped
3 tablespoons Parsley, finely chopped
Salt and pepper

Directions

Rice salads, like risottos, can be made through all the seasons of the year using fresh vegetables of your choice. This one is very simply made with olives, spring onions and parsley, and dressed with oil and vinegar. Lovely as part of a cold table with a variety of salads to go with it.

Cook the two rices separately, as instructed on the packets. Whisk together the vinegar with the oil, and season with salt and pepper.

Dress the warm rice with the mixture. Toss in the stuffed olives, spring onions and parsley and mix well. Leave at room temperature for a few hours so that the flavours can amalgamate before serving.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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