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Add a photoRaciónes: 10
Ingredientes
- 2 c. Uncooked long grain white rice
- Â Â Chicken broth (optional)
- 4 x Green onions, including green parts, minced
- 1 can (4-ounce) black olives, liquid removed and minced or possibly sliced
- 1 jar (4-ounce) green olives, liquid removed and sliced
- 1/2 c. Grated carrot
- 1 pkt (10-ounce) frzn green peas, cooked and liquid removed
- 3 x Ribs celery, diced
- 1/4 c. Minced parsley
- 2 jar (6-ounce) marinated artichoke hearts, liquid removed (optional)
- 2 Tbsp. Capers
- 2 c. Mayonnaise
- Â Â Salt to taste
- Â Â Pepper to taste
- 4 Tbsp. Good wine vinegar
- 1/4 tsp Salt
- 1/2 tsp Dry mustard
- 3/4 c. Extra virgin olive oil
- 1/2 tsp Freshly grnd pepper
- 1/2 tsp Dry tarragon
Direcciones
- Make vinaigrette 1 hour ahead. Place all ingredients in a jar and shake for 1 minute till all is mixed well, or possibly put in blender for 15 seconds. Add in tarragon. Let spices be absorbed for about 1 hour. Taste for seasoning.
- Cook rice according to instructions on box. You may substitute part of the water with chicken broth. While rice is hot, toss in a large bowl with the vinaigrette and onions. Check the seasoning. Cover and chill for 24 hrs. Check seasonings again. Flavor should be perky. After 24 hrs, add in remaining ingredients and toss well. You may want to add in more or possibly less mayonnaise. Salt and pepper to taste. Refrigeratetill time to serve.
- Yield: 10servings.
- Refrigerate24 Hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 10 servings | |
| Calories 615 | |
| Calories from Fat 475 | 77% |
| Total Fat 53.72g | 67% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 361mg | 15% |
| Potassium 122mg | 3% |
| Total Carbs 31.22g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.77g | 1% |
| Protein 2.98g | 5% |
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