Razz Ma Tazz Rice Salad

Serves 6

Consider yourself a good cook? Have a great rice pudding recipe? Suggest a recipe and your could recieve a ###.

Suggest a Recipe

Ingredients

1 cup Adolphus® White Rice
For the Dressing:
1 cup minced red onion
1/3 cup raspberry vinegar
1/4 cup orange juice concentrate
2 Tbsps light soy sauce
1/4 cup sliced mint leaves
1 Tbsp fresh ginger root, grated
1/2 cup olive oil
For the Salad:
2 each small chayotes (about 2 cups)
1/2 lb sugar snap peas, trimmed
1 cup jicama, peeled and julienned
1 red bell pepper, julienned
1/4 cup sliced basil leaves

Cooking Directions

Prepare rice according to package directions.  Remove from heat and let cool.

Mix all vinaigrette ingredients, until blended.  Add olive oil in a thin stream and whisk until blended.

Quarter chayotes and cook in boiling water until just tender, about 5 to 8 minutes. About 2 minutes before chayotes are cooked, add sugar snap peas to water and cook until crisp tender. Drain vegetables. Plunge chayotes and peas into ice water. Drain. Pat dry.  Cut chayotes into 1/4-inch cubes. Add vegetables and rice to vinaigrette.  Toss to combine.

Serve at room temperature or chill.

TIP:  If desired, serve on a bed of lettuce leaves and garnish with mint leaves.