Salade De Riz Madame Bequette(French Rice Salad) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This comes from a community cookbook put out by the American Hospital of Paris. The type of oil and vinegar is not specified in the original, although I have made some suggestions. Prep time assumes you are starting with already cooked rice. This might be an acquired taste for some, and it needs a good deal of seasoning, so please add as much salt, pepper, etc as you feel it needs. The original version called for Tabasco sauce instead of the Dijon mustard, however I really did not care for the Tabasco in this, plus the mustard seemed to fit a French salad more. Ingredients:
4 cups cooked white rice |
4 ripe tomatoes, sliced (farm fresh) |
1 cup celery, diced |
1 cup pitted black olives (good quality) |
2 bananas, sliced |
1/2 green bell pepper, diced |
1 (6 ounce) can crabmeat or 1 (6 ounce) can tuna or 1 (6 ounce) can canned chicken, drained and flaked |
3 tablespoons sunflower oil or 3 tablespoons light olive oil |
1 -2 tablespoon white wine vinegar or 1 -2 tablespoon tarragon vinegar or 1 -2 tablespoon champagne vinegar |
1/2 lemon, juice of, to taste |
salt, to taste |
pepper, to taste |
dijon mustard, to taste |
Directions:
1. Set aside 1/2 cup of the rice and a small amount of each veggie type to use as a garnish.
2. Mix the dressing ingredients with a whisk, seasoning well to taste.
3. Mix everything together lightly, tasting for seasonings and adding more of anything as needed.
4. Place a small mound of the reserved white rice in the center and garnish with the reserved veggie pieces.
5. Serve immediately.
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