RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Rice Salad with Artichoke Hearts - dairy
This recipe comes from the cookbook "Our Food: The Kosher Kitchen Updated" by Anita Hirsch. RICE SALAD WITH ARTICHOKE HEARTS Serves 6 1-1/2 cups uncooked rice 1/2 cup golden raisins 1 sweet red pepper, seeded and thinly sliced 16-ounce can artichoke hearts, drained 1 tomato, chopped 6 pitted black olives, quartered 1 cup fresh peas (sugar snap or regular) Low-Fat Ranch Dressing (See recipe below) Cook rice. Place cooked rice in a colander and allow it to cool. Place raisins in a bowl of hot water and soak 10 minutes. Drain. Place cooled rice and raisins in a serving bowl for salad. Add remaining ingredients. Toss and serve with dressing. LOW-FAT RANCH DRESSING Makes 1 cup 3/4 cup nonfat plain yogurt 1/4 cup light or fat-free mayonnaise 2 Tbs. tarragon vinegar 1 Tbs. minced onion 2 tsp. minced parsley 1/8 tsp. celery seed 1/2 tsp. Dijon mustard 1/8 tsp. garlic powder Combine ingredients, mixing well. Chill before serving.
