 | ||||||
| ||||||
Artichoke-Rice Salad
Lemon-Garlic Vinaigrette:
1/4 cup vegetable oil
1 Tbsp. grated lemon peel
3 Tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 garlic clove, finely chopped
Mix all ingredients.
Salad:
1 cup uncooked regular long-grain rice
1/4 cup chopped fresh parsley
4 med. green onions, chopped (1/4 cup)
1 sm. red bell pepper, chopped (1/2 cup)
1 can (14 oz.) artichoke hearts, drained and cut into fourths
Cook rice as directed on package. Make Lemon-Garlic Vinaigrette.
Mix rice and remaining ingredients in medium bowl. Toss with vinaigrette. Cover and refrigerate at least 3 hours until chilled. Yield: 8 side-dish (or 4 main-dish) servings.
Chef's Note: For a subtle flavor boost, try using jasmine or basmati rice instead of regular long-grain rice.
“There are may of us who cannot but feel dismal about the future of various cultures. Often it is hard not to agree that we are becoming culinary nitwits, dependent upon fast foods and mass kitchens and megavitamins for our basically rotten nourishment.”
M.F.K. Fisher
A corndodger, or just dodger, is a ball of cornmeal (and flour), water (or milk), oil (or lard) and usually sugar. This is deep fried, or sometimes baked.
|
