Rice Salad
A summer staple in Southern France. Easy to prepare, keeps well, everyone seems to like it.
Rice, we like to use Basmati, but use your favorite. 11/2 cups (uncooked) for 5-6 people;
cook according to directions on package.
Vinagrette: 6 T olive oil
2 T vinegar (red wine or white wine or apple cider or balsamic)
salt and pepper to taste
1 shallot, minced
Toss cooled rice with vinagrette, add any or all of the following:
Hard boiled eggs
Tomatoes, cherry or diced
Tuna
Olives
Cocktail onions
Pickles, chopped
Peppers, red or green
Whatever else sounds good.
Bon appetit!
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