Vegetables, Side Dishes & Salads

Sausalito Rice Salad Mary & John

4 cups chicken stock
1 teaspoon salt
1 & 1/2 cups rice
1/2 pound ham, diced
1 cup chopped green onions
1 cup chopped fresh parsley
1/2 cup cooked tiny peas
1/2 cup shredded carrots, blanched
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/2 cup chopped fresh basil
1/2 cup sliced olives
1/4 cup toasted pine nuts
4 tablespoons capers
salt and pepper
1 cup diced Italian Fontina cheese
4-5 tablespoons olive oil.
2 tablespoons vinegar

Bring the chicken stock and salt to a boil.
Stir in the rice and cook for 15 minutes.

Transfer to a large serving bowl.
Toss with the remaining ingredients, except the cheese, oil and vinegar.
Let cool to room temperature.

Add the Fontina cheese, cover and refrigerate overnight.

Four hours before serving, toss with the oil and vinegar.
Taste and adjust seasonings if necessary.
Serve at room temperature.

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