lana-in-fl
Well-known member
My daughters love this, and can even be persuaded to make it.
Rice, green pea and red pepper salad
2 cups water
1 tsp salt
1 cup uncooked rice
2 stalks celery, finely chopped
1 medium-size red bell pepper, cored, seeded and chopped
2 spring onions (scallions) finely chopped
1/4 cup finely chopped parsley
300 g frozen green peas
1/4 cup olive or sunflower oil
1 1/2 tbs red or white wine vinegar
1/2 tsp French mustard
pinch black pepper
1. Pour the water into a large, heavy saucepan, add the salt and bring to a boil over high heat. Stir in the rice, reduce the heat to moderate, and simmer, covered, for 20 minutes. (I just make it in the microwave as usual.)
2. Put the celery, pepper, spring onions and parsley into a serving bowl. Add the frozen peas to the bowl along with the rice. The hot rice will thaw the peas and the peas will help to cool the rice. (I add the onions, pepper etc after the rice/pea mixture has cooled.)
3. Let the mixture stand for 4 or 5 minutes while you prepare the dressing. In a small bowl, thoroughly combine the oil, vinegar, mustard and black pepper. Pour the dressing over the salad and toss gently to mix.
From: Quick and Thrifty Cooking in South Africa
Rice, green pea and red pepper salad
2 cups water
1 tsp salt
1 cup uncooked rice
2 stalks celery, finely chopped
1 medium-size red bell pepper, cored, seeded and chopped
2 spring onions (scallions) finely chopped
1/4 cup finely chopped parsley
300 g frozen green peas
1/4 cup olive or sunflower oil
1 1/2 tbs red or white wine vinegar
1/2 tsp French mustard
pinch black pepper
1. Pour the water into a large, heavy saucepan, add the salt and bring to a boil over high heat. Stir in the rice, reduce the heat to moderate, and simmer, covered, for 20 minutes. (I just make it in the microwave as usual.)
2. Put the celery, pepper, spring onions and parsley into a serving bowl. Add the frozen peas to the bowl along with the rice. The hot rice will thaw the peas and the peas will help to cool the rice. (I add the onions, pepper etc after the rice/pea mixture has cooled.)
3. Let the mixture stand for 4 or 5 minutes while you prepare the dressing. In a small bowl, thoroughly combine the oil, vinegar, mustard and black pepper. Pour the dressing over the salad and toss gently to mix.
From: Quick and Thrifty Cooking in South Africa