Nick Prochilo
Chef Extraordinaire
My wife found this recipe on the internet. She doctored it up as it is here. We had it yesterday and it was fantastic.
2 tsp. Dijon Mustard
2 tsp. sugar
Salt & fresh ground black pepper
1/2 cup cider vinegar, or to taste
2 tbs. parsley, chopped
1 cup olive oil
6 cups rice, cooked and hot
1 medium red onion, chopped
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
4 scallions, sliced
1 - 10 ounce package frozen peas, thawed and blanched for 3 minutes
1/2 cup black olives
1/4 cup parsley, chopped
1/2 cup fresh dill, chopped
1 large carrot, grated
To prepare Vinaigrette:
Whisk first 5 ingredients together in a bowl. Slowly drizzle in the oil, whisking constantly until thicked. Season to taste and set aside.
Place rice in a bowl and toss with 1 cup of the vinaigrette. Cool to room temp. Add remaining ingredients and toss thoroughly. Season to taste and add additional vinaigrette, if desired. Serve at room temp.
Serves 12
2 tsp. Dijon Mustard
2 tsp. sugar
Salt & fresh ground black pepper
1/2 cup cider vinegar, or to taste
2 tbs. parsley, chopped
1 cup olive oil
6 cups rice, cooked and hot
1 medium red onion, chopped
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
4 scallions, sliced
1 - 10 ounce package frozen peas, thawed and blanched for 3 minutes
1/2 cup black olives
1/4 cup parsley, chopped
1/2 cup fresh dill, chopped
1 large carrot, grated
To prepare Vinaigrette:
Whisk first 5 ingredients together in a bowl. Slowly drizzle in the oil, whisking constantly until thicked. Season to taste and set aside.
Place rice in a bowl and toss with 1 cup of the vinaigrette. Cool to room temp. Add remaining ingredients and toss thoroughly. Season to taste and add additional vinaigrette, if desired. Serve at room temp.
Serves 12
