KATHY'S RICE SALAD
(November 17, 2003 Flotilla Meeting)
1 box Wild Rice (1cup)
3/4 cup Currants
3/4 cup Golden Raisins
1 Yellow Pepper, chopped
1 Red Pepper, chopped
4 Green Onions chopped (or a
few tablespoons chopped red onion)
About 4-6 TBL of sugar coated
almonds, pecans or walnuts
Chopped cilantro
Dressing:
3 TBL sugar
1/2-cup salad oil
1 TBL soy sauce
1/2 tsp pepper
3 TBL rice wine vinegar
Cook the rice as follows: mix
the rice in 4 cups of water, bring to a boil, cover and simmer for 40-45
min. Take off the burner and let it sit for awhile. 30 min or longer- you
want it puffed up, yet crunchy. Drain and rinse with cold water. Squeeze the
water from the rice with paper towels until it is dry. Mix with vegetables
and dress with the rice wine dressing, let sit for 40 min or so.
Sugar coated almonds- I sauté
the almonds in a TBL or more of sugar on the stovetop. Heat the sugar on
medium and throw in the almonds. Keep stirring until they are coated or you
can now buy sugar coated nuts at the store which is much quicker.
KATHY'S
BROCCOLI SALAD
(November 17, 2003 Flotilla Meeting)
1 Bunch
Broccoli, chopped
3/4 Cup Sunflower Seeds
3/4 Cup Raisins
1 Red Onion,
Chopped
1 lb. Bacon (fried
and crumbled)
Dressing:
1-Cup Mayonnaise
1/4-Cup Sugar
2 Tablespoons White Vinegar or
Rice Vinegar
Whisk dressing and combine with
salad
Mix all together
For vegetarian version, omit
the bacon.
Also works fine with reduced
calorie mayonnaise and sugar substitute.
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