Thursday, May 22, 2014


This is a recipe I got from a small Minute Rice cookbook in the 1980s.

2 cups Original Minute Rice
1/2 cup prepared Good Seasons Italian or Zesty Italian Salad Dressing
1 1/2 teaspoons hot pepper sauce
2 teaspoons prepared hot spicy mustard
2 hard-cooked eggs, chopped
1/2 cup diced celery
1/2 cup toasted chopped pecans
1/4 cup sliced scallions
1/4 cup sliced stuffed green olives
1/4 cup chopped parsley
1/4 cup sweet pickle relish
1 tablespoon diced dill pickle

Prepare rice according to package directions.

Combine salad dressing, pepper sauce and mustard in small bowl. Blend well. Combine rice with remaining ingredients in large bowl. Spoon dressing mixture over salad, tossing to coat. Cover and chill.

Makes 6 servings

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