What I'm having for lunch:

Rice Salad

[  Index   ] 9 May 1994 09:57:03 -0400 [   Next   ]

First cook 1 cup of long-grain rice in lots of unsalted water with 1 bay leaf, 1 tbsp turmeric, and 2 whole cloves of garlic (bruised).

Meanwhile chop 1/2 Vidalia onion, drain 2 small cans of crabmeat (tuna is good too), and slice some roasted red peppers. Mix together.

Over moderate heat, toast 1/4 cup of sliced or slivered almonds in a frying pan until barely blond, then toast 2 tbsp of poppy seeds until just begining to pop.

Drain the rice, remove garlic and bay leaf, and let cool (In a hurry, cool under running water).

Mix everything, add a small handful of green olives, and serve with balsamic vinegar, olive oil, salt, and black pepper.

Makes 4 lunches.

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