Rice Salad

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

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):

• 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

Combine all ingredients thoroughly.

Yield: 2/3 cup