Recipe by Melinda Lee - Clear Channel, Los Angeles
RICE SALAD!
Here it is. I just made it, so (for the very first time) I wrote down all
the proportions exactly! Now, having said that, I encourage you to taste the
dressing, and adjust it to your personal taste (stronger/milder) and to check
out the “variations” following the recipe to further make it your own. This
is the way I do it – any and every ingredient may be adjusted in quantity or
changed to suit your personal taste. This salad goes well with almost anything
– I especially like to serve it alongside barbequed chicken – or with an assortment
of other salads on a salad buffet. We have had so many requests for it, that
I suspect you all may have quite a few more ideas of how to make good use of
it!
SERVES ABOUT 8-10 AS A SIDE DISH
3 cups, water
2 cups, long grain white rice (such as Mahatma brand)
2 teaspoons, salt
1 bunch, medium-size scallions (about 7 scallions)
6-8 ounces, sliced mushrooms
6 ounces, pitted Kalamata olives – cut in half, lengthwise
1/2 pint, tiny cherry or teardrop tomatoes (measures about 11/2 cups)
Dressing:
1/4 cup, white wine vinegar
1/4 teaspoon, dried tarragon
[OR substitute tarragon vinegar, and eliminate the dried
tarragon]
juice of 1/2 lemon (2 tablespoons)
1 tablespoon, Dijon mustard
1/2 teaspoon, Lawry’s (only) garlic salt
[OR substitute 1 clove, fresh garlic, minced]
1/2 cup, vegetable oil
salt and fresh-ground pepper to taste
Prepare the rice: In a saucepan with a good-fitting lid, bring the water to
a boil, adding the 2 teaspoons of salt. When the water is boiling, stir in the
rice; immediately cover the pan and lower the heat under the saucepan to as
low as possible. Time exactly 15 minutes. Remove lid and fluff the rice (all
liquid will have been absorbed). Replace the lid and allow the rice to stand
for 3 or 4 minutes, then remove the lid and fluff the rice again. You will have
about 6 cups of cooked rice. Turn the rice into a large mixing bowl. Gently
toss the rice occasionally to cool. [Note: when other ingredients are added,
rice may be slightly warm, but should not be hot, or it will absorb too much
dressing.]
Prepare the remaining ingredients: While rice is cooking and cooling, trim
the root from the scallions, then slice the white part of the scallions lengthwise,
and slice the scallions crosswise, very thin, including about half of the green
part.
Wipe the mushrooms carefully with a damp paper towel (or clean them using
a mushroom brush), cut off the dry end of the stems, and slice the mushrooms.
Drain the olives and rinse well in a colander (the dark liquid in the olives
will stain the rice). Pat dry with paper towels. Slice the olives in half, lengthwise.
Stem the cherry tomatoes, and rinse them carefully in a colander. Pat dry
with paper towels. Mince the garlic, if using fresh garlic in the dressing.
Make the dressing: in a small mixing bowl, measure the vinegar and tarragon
(or the tarragon vinegar), the lemon juice (no seeds!), Dijon mustard, garlic
salt (or fresh garlic) and a generous pinch of salt and several grinds of fresh
pepper. Whisk these ingredients to blend well. Add the oil, whisking constantly
and tasting as most of the oil is incorporated. Allow the dressing to stand
for a few minutes, then whisk and taste again. Correct seasonings; add more
oil if desired.
Compose the salad: Toss the scallions into the cooled rice, along with the
dressing. Add all of the remaining ingredients, and gently toss to combine.
Allow the composed salad to stand for 15 minutes or so to combine flavors, then
toss again, and taste to correct seasonings.
Variations:
Use a different kind of vinegar (Sherry, red wine, etc.)
Use different olives
Add tiny (cooked) bay shrimp
Add 1/2 of one green bell pepper, chopped fine
Add a minced jalapeno pepper
Add rinsed, cooked black beans
Add cooked corn kernels
Add baby artichoke quarters
Add cubed mozzarella cheese
Use an herb other than tarragon – or just eliminate the tarragon
Add cooked, crumbled bacon
Add pimentos (but pat dry, so they don’t stain the rice)
For more recipes, tips and information - and to listen "live" to Melinda's show on KFI in Los Angeles, please click here to visit Melinda's web site!
