Dish of Mediterranean Rice Salad
(click to enlarge)

Mediterranean Rice Salad


California
Makes:
Effort:
Sched:
DoAhead:  		 2-1/3 #
***
1-1/8 hrs
Must		 This Mediterranean style salad is interesting and tasty. It is good for buffets as it will not wilt and is easy to serve - but it needs to be made a day ahead for chilling.

5
6
1/2
2/3
1
1-1/2
-------
1/2
2
2
1
1/3
2-1/2
1
-------
oz
oz
c
c
c
c
---
c
t
T
t
t
T
c
---
Onion
Celery
Almond slices (1)
Olive Oil ExtV
Rice, long grain
Water
-- Remaining
Raisins
Dill fresh
Mint fresh
Salt
Pepper
Tomato Paste
White Wine (2)
-------------------
Make   -   (1-1/8 hr + overnight chilling)
  1. Chop ONION small. Chop CELERY small. Mix.
  2. Chop DILL and MINT small. Measure is after chopping moderately packed.
  3. In a sauté pan, sauce pan or similar (3 cup) heat Olive Oil. Fry Onion mix until Onion is translucent.
  4. Stir in Rice and Almonds. Continue to fry stirring until Almonds show a trace of color.
  5. Stir in Water and all Remaining items. Bring to a boil, cover, and hold over low heat, stirring occasionally and checking if more water is needed. When Rice is fully cooked but still all separate grains, take off heat and cool.
  6. Chill overnight. This changes some of the rice starch into resistant starch, changing the texture.
  7. Serve cold, garnished as desired.
NOTES:

  1. Almonds, sliced:

      These should be blanched slices. Slivered Almonds will work if that's what you can get. If all you have is whole blanched Almonds, you can simmer them in Water for a few minutes to soften and slice them. Let them dry well before using.

  2. White Wine

      This should be a crisp dry wine. The pattern recipe calls for Green Hungarian because that's what the author's winery makes. I use much more available Savignon Blanc.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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