This yummy rice salad can be served both chilled or warm ... I usually pinched a bit of both as mom was making it. This was a common summer salad mom made in large quantities for family picnics and pot lucks at the golf course. If you hung out in the kitchen long enough you could sample some every step of the way! I love the sweet and sour taste of the sauce mixed with little pops of juicy pineapple. This is an all time fav of mine that takes me back to warm summer days of food filled picnic tables that threatened to give you a splinter at any second .... thank goodness the food was good!
Ingredients
1 cup of Minute Rice
1 cup of frozen peas (soaked/thawed)
1/2 red pepper diced
2 green onions diced.
1 can of pineapple tidbits, be sure to save the juice!!!
1 cup of cooked diced chicken breast
Sauce
1/2 cup of Soy Sauce
1/2 cup of white vinegar
1/2 cup of brown sugar
1/2 cup salad oil
Mix all ingredients and set aside (this is enough if you are dressing the salad and serving it right away BUT if you plan to mix it ahead you will need more sauce as the rice will soak up the dressing. Double this recipe if that's the case, extra can be stored in the fridge)
Cook rice in pineapple juice (1 cup of dry rice to 1 cup of liquid .... top up your pineapple juice with water if you don't have enough). Once rice is cooked mix with all other ingredients and top with dressing. This salad can be served warm or chilled but is best left to sit overnight (please see note above)
Serve with some sunshine and a cold beer
Serves 4-6 depending on hunger!
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