One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.
Laurie Colwin

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.

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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