Chris's Rice Salad with Toasted Almonds and Sesame Dressing
This is a great picnic dish. Here it is served cold, but it can also be served hot, and goes with just about anything, like grilled fish or steak. It's a real crowd pleaser. Chris has been making it for years --I think I first had it when she brought it to a picnic on the lawn of the Canandaigua concert amphitheater or was it at the twister event at CMoG eons ago? Anyway, I get very excited when Chris makes this dish.
Here's the recipe. I think it is pretty close to what she does.
Chris's Rice Salad with Toasted Almonds and Sesame Dressing
1 cup rice (your choice -- rice, or rice pilaf, or wild rice)
2 cups broth or stock (your choice -- chicken or beef or veggie)
1 cup frozen peas
2 stalks celery, sliced diagonally and thinly
4 scallions sliced
toasted almonds
Dressing
2 T. red wine vinegar
1 T. soy sauce
1 t. sugar
1/2 cup salad oil
2 t. sesame oil
Prepare the rice in the broth or stock. Cook until liquid is absorbed. Time will vary based on the type of rice you use.
While it is still warm, add the dressing and toss to coat it all thoroughly.
Let cool.
Slightly cook the peas, in the microwave or in a saucepan, and drain.
Mix in the scallions, celery, toasted almonds, peas and toss well.
Serve it warm now. Or, refrigerate to serve it cold later.
Note: it does not freeze well. But it can be reheated in the microwave with good results.
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