Subject: Rice and Beet Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 23 2001 - 06:39:01 EDT
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F O O D F U N N Y
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Here's a little food poetry from reader Sally in southern Maryland:
Vegetable Love
Do you carrot all for me?
My heart beets for you.
With your turnip nose
And your radish face,
You are a peach.
If we cantaloupe,
Lettuce marry.
We make a swell pear!
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T O D A Y ' S R E C I P E
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Here's a colorful salad that will brighten any table. Feel free to
add additional diced vegetables, such as asparagus, green beans,
carrots, or broccoli.
All recipes this week are adapted from "Mastering the Art of French
Cooking, Volume One" by Julia Child, Louisette Bertholle, Simone Beck
(Knopf, 2001, 40th anniversary edition)
http://www.amazon.com/exec/obidos/ASIN/0375413405/worldwiderecipes
Rice and Beet Salad
2 cups (500 ml) cooked rice
2 cups (500 ml) diced canned or boiled beets
1 shallot, finely chopped
6 Tbs (90 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
1 cup (250 ml) cooked green peas
Combine the rice, beets, and shallot in a mixing bowl. Whisk together
the olive oil, vinegar, mustard, salt, and pepper. Pour over the rice
mixture and stir to combine. Refrigerate covered for 6 to 24 hours.
Stir in the peas shortly before serving. Serves 4 to 6.
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