RICE SALAD RECIPE

Ingredients

2 cups Rice
3 cups boiling water
1/2 cup canola oil
1 tsp salt
1 lb package of diced frozen peas and carrots
1 bunch of dill - chopped
1 1/2 cups of diced pickles
1 bunch of green onions - chopped
Juice of 3 lemons
Olive oil

Wash the rice several times with warm water and drain. Heat the oil in a cooking pot. Saute the rice in oil for 2-3 minutes stirring. Pour 3 cups of boiling water in it. Add salt. Keep the lid on the whole time. Turn the heat to low and cook until the rice absorbs all the water. Check with a wooden spoon to make sure all the water is absorbed. Turn the heat off and let the rice stand for about 15 minutes. We call this brewing time. Then serve if you are having it as rice pilaf. If you are making the rice salad let it cool completely.

Don’t stir pilaf white it’s cooking.
Don’t use a spoon to fluff pilaf. Use a wooden fork for it.

Cook the frozen pea and carrot mix in the microwave or on the stove-top according to the package directions. Let it cool.Take the rice into a big salad bowl. Add the peas and carrots, chopped dill, diced pickles, chopped green onions and lemon juice and toss altogether. Drizzle some olive oil on top and serve.