Chilled Rice Salad
Prep Time: 15 min
Cook Time: 30 Min
Serves 8 to 10 Servings
Difficulty Easy
Ingredients
- 3 1/2 C. cooked long grain white and wild rice blend
- 2 green onions
- 1/2 C. green and/or red bell pepper, diced
- 1/4 C. finely chopped almonds
- 2 Tbsps. fresh chopped parsley
- 1/2 C. Crisco® Pure Vegetable Oil
- 3 Tbsps. rice wine vinegar
- 1 tsp. minced fresh ginger, or to taste
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
Directions
- COOK white and wild rice blend according to package directions; let cool slightly. Combine rice, green onions, bell pepper, almonds and parsley in medium serving bowl.
- BLEND oil, vinegar, ginger if desired, salt and pepper in small bowl. Pour over rice mixture. Toss to coat. Cover and refrigerate at least 2 hours. Stir and season with salt and pepper to taste before serving.
- *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
