Monday, November 30, 2009

Rice Salad with Nuts

6 ounces long grain rice
2 ounces frozen peas
2 ounces raisins
2 ounces toasted almond slivers
2 tablespoons sunflower oil
1 tablespoon white wine vinegar

Cook rice in boiling water about 20 minutes. Add peas and cook another 5 minutes. Drain liquid and rinse with cold water. Pour into salad bowl. Add remaining ingredients and toss. Chill and serve.

Audrey :)

1 comments:

buffalodick said...

I've never tried rice cold- except in rice pudding..sounds interesting!