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Blueberry Rice Salad
3 cups cooked rice, room temp.
1/2 cup toasted sliced almonds
1 cup resh blueberries
1/2 cup vinaigrette
COOKS NOTE: One cup of uncooked rice wil yield approximately 3 cups when cooked. To toast sliced almonds, place them in a single layer on a jellyroll pan or baking sheet. Place in middle of a 350-degree oven for pproximately 5 minutes or until lightly toasted. Watch them carefully because thay burn easily. In a medium bowl, combine rice, blueberries and almonds; lightly toss to combine. Stir vinaigrette and measure 1/2 cup. Add the 1/2 cup vinaigrette to rice mixture and lightly toss. Taste. Add a little more vinaigrette if necessary. Presentation: Serve with tangy lamb kebabs.
"There is a difference between dining and eating. Dining is an art. When you eat to get the most out of your meal, to please the palate, just as well as to satiate the appetite, that, my friend, is dining."
Yuan Mei (1936)
Aztec emperor Montezuma drank 50 golden goblets of hot chocolate every day. It was thick, dyed red and flavored with chili peppers. (Now that’s Hot Chocolate!)
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