Rice Salad Primavera

Note/Suggestions: This recipe should be scaled to the amount of rice you have available.  Using leftover rice is a great idea.

Ingredients:

  • 2 cups cooked white or brown long grain rice
  • 1 12 oz bag of frozen mixed vegetables: peas, carrots, corn, greenbeans
  • 1 stalk of celery, washed sliced into small pieces

Directions:

  1. Cook the rice according to the package, or use leftover rice from dinner
  2. Steam the vegetables and drain well.
  3. Put into a large bowl and add celery. Mix in the rice making sure the vegetables are evenly distributed.
  4. Add dressing and combine well. Season to taste.
  5. Put the rice salad into the refrigerator to chill down before packing into lunchboxes.

Dressing:

  • ¼ cup good quality mayo
  • 1 clove garlic
  • ¼ cup fresh tarragon, finely chopped
  • 2 Tbsp of olive oil
  • 1Tbsp white wine vinegar or rice wine vinegar
  • salt and pepper to taste
  1. Combine all ingredients together well.