by Joyce Rosencrans
The Cincinnati Post A rice salad is a sophisticated side dish for summer picnics and backyard grilling occasions. Make it ahead, but plan on serving it at room temperature for best flavor.
This Tex-Mex version is best made with long-grain white rice, but brown rice could be substituted. Converted rice has a rubbery texture after cooking, and its talent of retaining separate, unsoggy grains is not necessary here.
A favorite rice salad of mine--no recipe--combines cooked rice with ranch salad dressing, sliced radishes, green onions and blanched asparagus tips. Another uses ham strips, chopped nectarines, celery and mango chutney with half sour cream, half mayonnaise. Or try BLT rice salad: Mix in crumbled bacon, chopped tomato, shredded iceberg lettuce and mayo.
If chilled beer will be the beverage-of-choice during a backyard grilling session, bring on this Tex-Mex version of rice salad with crunchy corn, mild green chilies, salad olives and a simple dressing of olive oil, lime juice, crushed garlic and hot sauce.
For a deluxe touch and more salty flavor, toss in crumbled feta and shredded Monterey Jack cheeses. Make the rice salad a main dish by adding drained black beans. Garnish with grape tomatoes.
Summer Picnic Salad
Recipe adapted from the USA Rice Federation.
Ingredients:
3 cups cooked rice, cooled (1 cup uncooked)
3 ears sweet corn
1 (4-oz.) can mild green chilies, chopped, drained
1/2 cup green salad olives with pimiento
1/3 cup each green, red bell pepper
1/3 cup sliced green onions
3 Tbs. fresh lime juice
3 Tbs. olive oil
1 garlic clove, crushed
hot sauce, as desired
3 oz. crumbled feta cheese
4 oz. shredded Monterey Jack cheese
lettuce cups
grape tomatoes to garnish
Preparation:
Select regular long-grain rice or another favorite. Cook in boiling, salted water as directed on package. Let stand off heat, covered, until cooled. Turn into a large mixing bowl and fluff with a fork.
Meanwhile, microwave, grill or boil sweet corn. When cool enough to handle, slice kernels off cob into bowl of rice. Add drained green chilies, raggedy salad olives (chop larger pieces), bell pepper, green onions, lime juice, olive oil, garlic clove (mince if not thoroughly crushed) and hot sauce, if using. Toss with a fork.
Just before serving, add feta and Jack cheeses. Toss with a fork. Scoop rice salad into lettuce cups and garnish with grape tomatoes or slim tomato wedges.
Yield: 8 servings
(Joyce Rosencrans is food editor of The Cincinnati Post.)
Resources The Cincinnati Post newspaper
The Cincinnati Post
Phone: 513-352-2000
Website:
www.cincypost.com
USA Rice Federation
USA Rice Federation
4301 North Fairfax Dr., Suite 305
Arlington, VA 22203
Phone: 703-351-8161
E-mail:
riceinfo@usarice.com
Website:
www.usarice.com
