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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is one of my Moms'. I have 3 rice recipes. One from Bobby Flay, one from Emeril and one from Louisiana Entertains. I reviewed them all and decided that each had something to offer me. Bobby Flay used Saffron rice in his-a beautiful color! I thought, however that his combination of flaverings were, how shall I say it, too much. Emeril Legasse came close to what I was looking for but LA. Entertains used a little curry and that appealed to me, so what I ended up doing was using:... Ingredients:
1 (5 ounce) package of mahatma saffron rice mix |
2 -3 hard-boiled eggs |
10 baby carrots |
3 green onions |
1/2 stalk celery heart |
1/4 red bell pepper |
1 tablespoon mayonnaise |
salt and pepper |
3 sprigs italian parsley |
1 teaspoon curry |
1 tablespoon cider vinegar |
Directions:
1. Cook the rice according to the directions.
2. Chop 2 of the eggs and use one for a garnish.
3. Blanch the Carrots and Red Bell Pepper.
4. Chop the celery in a processor along with the green onions, parsley and carrots.
5. Put together the dressing: Mayo, curry and vinegar.
6. Mix together and present in a Blue pottery bowl. The yellow contrast of the rice will make a beautiful presentation. Garnish with slices of the last hardboiled egg,.
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