Thursday, February 1, 2007

Randi's Rice Salad

Okay, okay. This sounds like a recipe from a woman's magazine. But it's not; I got the recipe from Randi, one of my best friends when I lived in Atlanta. It's really very good.

Just remember to serve it at room temperature, not cold. It's delicious as an accompaniment to cold poached salmon topped with a mayonnaise/sour cream/caper sauce and Fried Peppers. All of that can be made ahead of time, and together it makes a very pretty plate - the yellow rice, the salmon (should I say the salmon salmon?), and the red peppers.

As things happen, Randi and I have lost touch - but this recipe has made me think about her, and I'm going to try to find her, especially since yesterday when I was cleaning out Anthony's attic, I came across a book she gave me inscribed "Friends Forever."

1 recipe The Best Way to Cook Rice made with oil, not butter, and no butter added at the end of cooking
1 or 2 small jars marinated artichoke hearts, drained, reserve liquid and chop artichokes
4 green onions (scallions), chopped
1 green pepper, chopped
12 olives - black, or green, or mixed - chopped

Mix the above ingredients and toss with the dressing.


Beat together:

¾ teaspoon curry powder
⅓ cup mayonnaise
Artichoke liquid remaining in the jars that held artichoke hearts (taste to see how much you want to add – this will, of course, depend on whether you’re using one or two jars of artichokes)
Salt and pepper to taste

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