Rice Salad

Total Time:
35 min
Prep:
35 min
Ingredients
  • 3/4 cup cooked converted rice
  • 3/4 cup cooked wild rice
  • 1 tablespoon chopped green olives
  • 1 hard cooked egg, chopped
  • 1/4 cup chopped onion
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped tomatoes
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil
  • 2 large tomatoes, cored and slightly carved out
  • 1 1/2 teaspoons creole mustard
  • Essence, recipe follows
  • Salt and pepper
  • 2 cups chopped Romaine lettuce
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions
  • In a bowl, combine the rices, olives, egg, onion, parsley, tomatoes, vinegar, oil and mustard. Season with Essence, salt and pepper. Place the Romaine on each salad plate as a base. Fill the tomatoes with the salad and place it on the greens. Garnish with Parmesan cheese. This salad is best when served at room temperature.

  • Yield: 2 servings

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup


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    Not what you're looking for? Try:

    Wild Rice Salad

    Recipe courtesy of Claire Robinson