| Rice Salad |
|
1 c. long grain rice
2 c. water
2 pkg. chicken bouillon
1/2 c. salad oil
4 tbsp. wine vinegar
1 tsp. dry mustard
1 tsp. salt
1/8 tsp. pepper
1 clove garlic
1 c. ripe olives, chopped
1 onion, chopped
1/4 c. pimento or parsley flakes
1 1/2 c. celery, chopped
1/4 c. pickles, chopped |
|
| Instructions |
| Cook first 3 ingredients together. Blend together next 6 ingredients. Place the next 5 ingredients in a large bowl. When rice is done, add to the large bowl. Add dressing and toss all together. Refrigerate overnight.
|
|
|
|
|
|
|
