Product Recipes
- 2 cups cold cooked rice
- 1 medium bell pepper, shredded
- 2 tbsp pimentos,drained and cut into strips
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped green onion
- 1 cup seasoned rice vinegar
- 1/3 cup canol oil
- 1 clove garlic, minced or pressed
- 1/2 tsp or slightly less curry powder
- Dash of white pepper
- Mix together the rice, green pepper, pimentos, parsley, and green onions and chill.
- In a bowl combine the vinegar, oil, garlic, curry powder and a few dashes of white pepper. Pour over salad and mix well.
- Place on a serving plate on some fresh spinach leaves or red lettuce and garnish with green pepper rings and tomato slices or cherry tomatoes, halved.
- Add a few slices of cold, left over roast lamb or fried chicken to the plate and serve with French or Italian bread.
