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La Belle Cuisine - More Salad Recipes

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Layered Rice Salad with
Red and Green Salsas (McIlhenny Company)
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"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar.

~ Oscar Wilde

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La Belle Cuisine


Layered Rice Salad with
Red and Green Salsas

Bon Appetit -
The Christmas Season

From the Editors of Bon Appétit,
Condé Nast Books, Clarkson Potter

“You’ll need a big glass bowl or a trifle dish to show off
this beautiful make-ahead salad to its best advantage.”

16 servings

5 1/2 cups water
1 tablespoon plus 1 teaspoon olive oil
1 1/2 teaspoons salt
2 cups long-grain white rice

Green Salsa
9 tomatillos*, husked and coarsely chopped
1 1/2 cups chopped green bell peppers
3/4 cup chopped green onions
(dark green parts only)
1/2 cup chopped fresh basil
2 tablespoons olive oil

Two 15-ounce cans black beans, drained, rinsed
2 teaspoons ground coriander
1 teaspoon onion salt

Red Salsa
1 cup purchased [or homemade]
medium-hot red salsa
2 cups chopped red bell peppers
1/2 cup chopped red onion
1/3 cup chopped fresh parsley [or cilantro]
1 tablespoon olive oil

1 cup sour cream
3 tablespoons thinly sliced fresh basil

*A green tomato-like vegetable with a paper-thin
husk, available at Latin American markets and
some supermarkets

For rice: Combine 5 1/2 cups water, oil and salt in a large saucepan. Bring
to boil. Add rice. Return to boil. Reduce heat to low. Cover saucepan and
cook until liquid is absorbed and rice is tender, about 20 minutes. Fluff rice
with fork. Transfer to baking sheet and cool completely. Season to taste
with salt and pepper.
For green salsa: Combine all ingredients in large bowl. Toss to blend.
Season to taste with salt and pepper.
For beans: Mix beans, coriander, and onion salt in medium bowl.
For red salsa: Mix purchased salsa, bell peppers, onion, parsley [or
cilantro] and oil in another large bowl. Season to taste with salt and pepper.
Spoon 2 cups rice into 4-quart clear glass bowl. Spoon green salsa evenly
over rice. Spoon another 2 cups rice evenly over salsa. Spread sour cream
over rice. Spoon all but 1/4 cup beans over sour cream. Spread remaining
rice over beans. Spread red salsa over rice. Sprinkle remaining 1/4 cup
beans over salad. Cover and refrigerate at least 1 hour or up to 8 hours.
Sprinkle with sliced basil.

Featured Archive Recipes:
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My Favorite Rice Salad
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