Tuesday, August 04, 2009

Sunshine and Rice Salad


It's picnic season! Yummy foods served to a group of young people is sure to be devoured and appreciated in short order. Sometimes it's fun to 'kick it up a notch' and provide something different than the expected. So today, along with traditional sandwiches and potato salad, I made Golden Summerhill Roasted Potatoes and Rice, Basil, and Sun-dried Tomato Salad with Daylilies. Yikes! I wasn't sure if the kids would eat foods with flowers in them, but both dishes were a great success and seconds were taken all around.


Rice, Basil, & Sun-dried Tomato Salad with Daylilies

4 cups cooked rice, chilled if there is time
2 cups green peas, frozen and thawed
1 sweet onion, chopped
1/2 cup celery, diced
1/2 - 3/4 cup sun-dried tomatoes, diced
1/2 cup Veganaise
1 - 4 oz. can chopped olives
1 large handful sweet basil, torn
salt to taste
drizzle of olive oil

In a large bowl, mix cooked rice and other ingredients. Stir until well blended, adding additional Veganaise if moisture is needed. Spoon into a large serving container. Garnish with daylilies and celery leaves. Chill until ready to serve.


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