Today I made a variation of this salad using white basmati rice. I did not have basil, bell pepper and olives, so I added some chopped toasted almonds along with the diced celery and red onion. And, of course, Vidalia Onion Vinegarette. It was very scrumptious, and my friend asked me to share the recipe. So Shellie, this is for you!
I could have stuck a feather in my hat and called it macaroni… The point is, I didn’t have any macaroni, and feathers get stuck in your teeth.
I had offered to take macaroni salad to a baseball barbecue birthday party the next day. So I used some good old Yankee ingenuity when I spotted a couple of cups of leftover brown rice in the fridge.
Brown Rice Salad! (Baseball Brown Rice Salad, since we were headed to a baseball birthday party.)
It was delicious! Jim would have been proud!
Here’s how I did it:
2 cups cooked cold rice (I had brown basmati, but I think any kind of long-grain rice would work as well)
1 cup finely diced celery
½ cup finely diced red onion
½ cup diced red pepper
1 can of black olives, drained and diced
About 8 fresh basil leaves and 8 fresh…
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