Steamed yellow rice, kidney beans, petite peas, fresh green pepper and scallion in a dill pickle red wine vinaigrette!
Makes 10 cups

3 c. water
1 T. extra virgin olive oil (or any oil you have on hand)
1 T. white or apple cider vinegar
1 t. turmeric
1 t. salt
3 c. long grain white rice, rinsed several times to remove excess starch
15 oz. can dark red kidney beans, rinsed well and drained
16 oz. package frozen petite peas, thawed
1 green pepper, cored and diced into 3/8 inch squares
1 c. sliced scallion, green and white part
1 t. salt
3/4 c. bottled Red Wine Vinaigrette
1 c. finely diced dill pickles
freshly ground black pepper

Place first six ingredients in large saucepan. Bring to boil, add rice, stir, bring to boil again, stir again, then cover, reduce heat to low and cook for exactly 15 minutes. Remove cover, fluff with fork and place in large mixing bowl to cool to room temperature.

Add to rice: the kidney beans, peas, red pepper, scallion and salt. Toss gently to disperse ingredients. I like to use a large rubber spatula.

In small bowl combine the bottled Red Wine Vinaigrette and pickles. Stir, then add to the rice mixture. Sprinkle with freshly ground black pepper to taste, then again, stir gently to evenly disperse the dressing. Place salad in a covered container and refrigerate till chilled.

Notes: For something different why not try a rice salad for your next picnic, buffet or pot luck supper? Or, since it makes so much, pack it for lunch every day till it’s gone.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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