July Jubilee® Rice Salad
Cooking Instructions:
- 1 cup uncooked Lundberg® Jubilee® rice, cooked according to package directions.
- 1/4 cup bottled lowfat Italian vinaigrette (or 3 tbsp. olive oil and 2 tbsp. wine vinegar)
- 1/2 cup parsley, minced
- 1 large tomato, seeded and diced (1 cup)
- 2 stalks celery, diced (1 cup)
- 1 tbsp. fresh basil, chopped (or 1 tsp. dry)
- salt and pepper to taste
- 1 bunch green onions, minced (3/4 cup)
- 4 oz. cheddar cheese, cut into small cubes
- 1 can (2.25 oz.) sliced olives, drained (1/4 cup)
Add vinaigrette, salt and pepper to cooked, cooled rice. Toss lightly. Add remainder of ingredients and toss. If desired, add more vinaigrette to taste. Chill. Serve on a bed of lettuce and garnish with parsley. Yield: 6 cups