FEEDS: 4-6

WHAT YOU’LL NEED:

• ¼ C. good olive oil (extra virgin is best)
• ¼ C. red wine vinegar
• salt and pepper
• ¼. C. red onion, diced
• 2.5 oz. jar pimentos, drained and chopped
• 1 C. frozen tiny green peas
• 3 C. cooked and cooled rice (see recipe below)

LET'S COOK

Whip the oil and vinegar together in a bowl, season to taste with salt and pepper. Add the diced red onion and the drained pimentos. Place the peas in a sieve and drain them under hot running water just to defrost them. Then, add them to the other ingredients and gently mix it all together well. Add the rice, again, gently blend all the ingredients together. Taste the mix to determine if it needs any additional salt and pepper.

This dish can now be served or can be covered and kept in the refrigerator for a day or so. For a more dramatic presentation, place the salad in a bowl of appropriate size. Place a plate on top, then invert it all and then remove the bowl. Garnish the edge of the mounded salad with some fresh herbs and serve.

MORE IDEAS:

Heat a tablespoon of oil in a pot. Add a cup of Uncle Ben’s Converted Rice rice, stir it up and sizzle for a minute or two over a high burner. Add 2 cups of boiling water and a generous pinch of salt. Bring to a boil, cover and lower to a simmer, cooking for 15-20 minutes, or until all the moisture is absorbed. When the rice is done, spread on a tray to cool.