Jasmine Rice Salad

JACQUES & COMPANY 2011

Mediterranean Salad • Caesar Salad Dressing • Jasmine Rice Salad • Blue Cheese Dressing • Nicoline's Asian Slaw Salad • Summer Potato Salad • Carrot Salad

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Makes 4 servings

1 cup jasmine rice

1.5 cups water

1 tablespoon canola oil

2 cups cucumber, peeled & cut into 1/4 dice

1 - 15 oz. can corn kernels

1 - 15 oz. can artichoke hearts, quarters or pieces

1 cup fresh green onion, chopped

3/4 cup rice vinegar, unseasoned

1/2 cup canola oil

Salt and pepper to taste

In a saucepan heat the 1 tablespoon of oil with the rice until well coated.  Add the water and bring to a boil.  Stir with a wooden spoon, cover the pan with a lid and shut off the heat, leave the pan on the warm burner for 20 minutes.

Remove the cooked rice to a large mixing bowl, add the vinegar and canola oil, and toss.

Add the vegetable to the seasoned rice, including the liquid from the canned corn and the marinade from the artichokes if they were already seasoned in the can.

Note: You can also add cooked shrimp, or cooked cold chicken, or smoked salmon and/or any other vegetables such as diced celery, peppers, etc. to the salad. Add more vinegar, salt and pepper to taste if needed.

Wine Suggestion: A crisp Muscadet.

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