Rice salad

 
                                 RICE SALAD
 
 Recipe By     : ESSENCE OF EMERIL SHOW
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Imports                      Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4  cup           converted rice -- cooked
      3/4  cup           wild rice -- cooked
    1      tablespoon    green olives -- chopped
    1                    hard cooked egg, -- chopped
      1/4  cup           onion -- chopped
    2      tablespoons   parsley -- chopped
    2      tablespoons   tomatoes -- chopped
    1      tablespoon    red wine vinegar
    2      tablespoons   olive oil
    2      large         tomatoes, -- * See note
    1 1/2  teaspoons     creole mustard -- *See recipe
                         Salt and pepper
    2      cups          Romaine lettuce -- chopped
 
 * Tomatoes should be cored and slightly carved out
 In a bowl, combine the rices, olives, egg, onion, parsley, tomatoes, vinegar,
oil and mustard. Season
 with the creole spice, salt and pepper. Place the Romaine on each salad plate
as a base. Fill the
 tomatoes with the salad and place it on the greens. Garnish with Parmesan
cheese. This salad is best
 when served at room temperature. 
 
 Yield: 2 servings 
 
 
 
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