Salad: Layered Rice Salad

posted by Emma 08-03-100 12:19 PM

Layered Rice Salad

5 1/2 cups water
1 tablespoon plus 1 teaspoon olive oil
1 1/2 teaspoons salt
2 cups long-grain white rice
Green salsa
9 tomatillos, husked, coarsely chopped
1 1/2 cups chopped green bell peppers
3/4 cup chopped green onions
1/2 cup chopped fresh basil
2 tablespoons olive oil

2 (15-ounce) cans black beans, drained, rinsed
2 teaspoons ground coriander
1 teaspoon onion salt

Red salsa:
1 cup purchased medium-hot red salsa
2 cups chopped red bell peppers
1/2 cup chopped red onion
1/3 cup chopped fresh parsley
1 tablespoon olive oil
1 cup sour cream
3 tablespoons thinly sliced fresh basil

For rice: Combine water, olive oil and salt in large saucepan. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover saucepan and cook until liquid is absorbed and rice is tender, about 20 minutes. Fluff rice with fork. Cool. Season to taste with salt and pepper.

For green salsa: Combine all ingredients in large bowl. Toss to blend. Season to taste with salt and pepper.

For beans: Mix beans, coriander and onion salt in medium bowl.

For red salsa: Mix purchased salsa, bell peppers, onion, parsley and oil in another large bowl. Season to taste with salt and pepper.

Spoon 2 cups rice into 4-quart clear glass (trifle) bowl. Spoon green salsa evenly over rice. Spoon another 2 cups rice evenly over salsa. Spread sour cream over rice. Spoon all but 1/4 cup beans over sour cream. Spread remaining rice over beans. Spread red salsa over rice. Sprinkle remaining 1/4 cup beans over salad. Cover and refrigerate at least 1 hour or up to 8 hours. Sprinkle with basil.

Serves 12.

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