From the Pantry Butler kitchen
Rice Salad
Enjoy this versatile recipe with family and friends. You can substitute other frozen and fresh veggies than the ones listed in the ingredients depending on what you have on hand. USDA MyPlate Kitchen — Eating Smart, Being Active — Colorado State University and University of California at Davis (public domain), via myplate.food
Ingredients
- 2 cups cooked brown rice
- 1/2 cup frozen green peas, cooked
- 1 cup diced celery
- 1/2 cup diced bell peppers
- 1/4 cup raisins
- 2 tablespoons mayonnaise
- 2 tablespoons French dressing
- salt — 1/2 teaspoon, optional
Method
- Wash hands with soap and water.
- Mix rice, vegetables, and raisins in a medium-sized bowl.
- Mix mayonnaise, dressing and salt in a small bowl.
- Stir into rice/vegetable mixture.
- Refrigerate leftovers.
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