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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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I enjoy experimenting with new recipes, and this is one of my creations. I like to serve this salad as a luncheon or light supper dish, accompanied by cold asparagus and pumpernickel rolls. Ingredients:
4 cups chicken broth |
1-1/2 teaspoons salt |
1/4 teaspoon ground turmeric |
2 cups uncooked long grain rice |
1 cup diced fully cooked ham |
5 to 6 green onions, sliced |
2 medium carrots, shredded |
1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes |
1/2 cup fresh or frozen peas, thawed |
1 small sweet red pepper, diced |
1 small green pepper, diced |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
1/2 cup sliced pimiento-stuffed olives |
1/4 teaspoon pepper |
1 cup diced swiss or cheddar cheese |
1/3 cup olive oil |
3 tablespoons white wine vinegar |
Directions:
1. In a large saucepan, bring broth, salt and turmeric to a boil; stir in the rice. Reduce heat; cover and simmer for 20 minutes. Remove from the heat let stand, covered, for 5 minutes or until liquid is absorbed.
2. Transfer to a large bowl; cool to room temperature. Stir in the next 11 ingredients. If desired, cover and refrigerate for up to 24 hours.
3. Four hours before serving, combine oil and vinegar; pour over salad and toss well. Serve at room temperature. Yield: 10-12 servings.
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