Recipe by Diana S.
"A delicious cold rice salad recipe given to me by my sister who lived in Louisville, Kentucky for many years. It's one of my favorite side dishes in the spring and summer. This is a very flexible recipe. You can substitute any fresh herbs you have on hand for the chives and tarragon, vary the nuts used, use golden raisins or dark. We've made this recipe many different ways and I've yet to discover a variation we didn't like!"
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uncooked white rice
chopped fresh chives
chopped fresh tarragon
toasted slivered almonds
mandarin orange segments, drained and coarsely chopped
finely chopped onion
finely chopped celery
finely chopped green bell pepper
I really liked this rice salad! I used my lemon olive oil for the oil, but then later I was thinking that my blood orange olive oil would have made it even better---so next time. I chose to use red onion, slivered almonds, red bell pepper, and celery for dinner tonight. When I eat the leftovers for lunch tomorrow, I'll add some golden raisins. This has all kinds of possibilities, and that's my favorite thing about this recipe! Thanks!
This is a nice light side dish. Added peas, red onion, red pepper, and mango. Served with salmon. Very nice
Great alternative for a nice salad. I used apples and dried cranberries as I had no mandarin oranges or raisins in the house. Served it with cinnamon rubbed chicken and some sauted zucchini. Made for a wonderful light summer meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Louisville Rice Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 208
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