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Rice Pea Salad



Recently we hosted the monthly pot luck dinner in our clubhouse.  We have amazing cooks in our complex and the buffet spread is always more than delicious! We  - only half-joking - call it our favourite restaurant.
At our event this month there was a rice and pea salad that was very tasty, and is naturally gluten free.
Most graciously, Pat, agreed to share her recipe and gave me permission to post it here!


Salad
  • 2 1/2 cups cooked and cooled rice 
  • 1 1/2 cups finely diced celery 
  • 1/2 cup finely diced onion 
  • 1 cup frozen peas, thawed and drained 
  • 1/2 cup red pepper (or green ) 
Dressing 
  • 1/2 cup oil 
  • 3 teaspoons vinegar 
  • 1 teaspoon sugar 
  • 1 teaspoon salt 
  • 1 teaspoon curry powder 
  • 2 teaspoon celery salt 
  • 2 tablespoons Soy sauce (note - if making gluten-free make sure your soy sauce is gluten-free)
  1. Mix together salad ingredients and set aside 
  2. Mix dressing ingredients in pot and bring to a boil to dissolve
  3. Stir dressing into salad mix 
  4. Refrigerate for 3 hours before serving. 
Note - this salad improves the longer it sits and will keep for several days. 
from the kitchen of
recipe file ,

5 comments:

  1. AnnMay 16, 2018 at 6:54 AM

    Just a friendly reminder...soy sauce has Gluten. GF Tamari sauce substitutes nicely.

    ReplyDelete
    Replies
    1. JulieMay 16, 2018 at 7:21 AM

      yes, Tamari is soy sauce without wheat .. VH Soya Sauce or Kikkoman Soy Sauce are gluten-free.

      Delete
  2. AnonymousMay 17, 2018 at 6:09 AM

    Why can’t I find a Pin button anymore?

    ReplyDelete
  3. Lily HowdenMay 22, 2018 at 7:09 PM

    I found the dressing salty and added several more teaspoons of sugar. Perhaps next time I will try another dressing instead. Like a Vietnamese dressing - sugar & vinegar. Although my guests seemed to like it.

    ReplyDelete
  4. VickiMay 27, 2018 at 12:19 PM

    I made this, but substuted plain couscous for the rice, and added drained mandarin oranges and chopped pieces of chicken tenders, just before serving. Served over lettuce, tt was a DELICIOUS dish that I plan to make often!

    ReplyDelete

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