Creole Rice Salad
INGREDIENTS
  • 4 cups cooled, cooked rice
  • 3/4 cup celery, finely chopped
  • 1/2 cup bell pepper, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1/4 cup green onion tops, finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 1/4 cup + 1 tablespoon olive oil
  • 1 tablespoon apple cider or white wine vinegar
  • 2 tablespoons Creole or whole grain mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Splash of hot pepper sauce
DIRECTIONS
  1. 4 cups cooled, cooked rice
  2. 3/4 cup celery, finely chopped
  3. 1/2 cup bell pepper, finely chopped
  4. 2 tablespoons parsley, finely chopped
  5. 1/4 cup green onion tops, finely chopped
  6. 1/2 cup yellow onion, finely chopped
  7. 1/4 cup + 1 tablespoon olive oil
  8. 1 tablespoon apple cider or white wine vinegar
  9. 2 tablespoons Creole or whole grain mustard
  10. 1 teaspoon salt
  11. 1/2 teaspoon pepper
  12. Splash of hot pepper sauce
  13. In a large bowl, combine all the rice with the vegetables and toss to combine. In a small bowl, combine olive oil, vinegar, mustard, and seasonings. Whisk to combine. Pour dressing over salad and toss to mix well. Cover and refrigerate for 2 – 3 hours before serving.
  14. Serve Creole Rice Salad chilled on a bed of greens or in a hollowed out tomato. Great as a stuffing for a chilled, parboiled bell peppers too.
  15. Cook’s Notes:
  16. The rice is best at room temperature.
  17. Add 1 or more of the following, if desired:
  18. 1/2 cup of sliced green olives
  19. 5 coarsely chopped hard-cooked eggs
  20. Chopped pickled peppers or okra, to taste