Roman Rice Salad

Roman Rice Salad

Ingredients:
3 tablespoons (42 ml) olive oil, preferably extra-virgin
2 tablespoons (28 ml) red or white wine vinegar
1 teaspoon ground black pepper
4 cups (660 g) cold cooked white or brown rice
1 cup (4 ounces, or 115 g) diced fresh tomatoes
1 cup (130 g) frozen petite peas, rinsed

Directions:
3/
4
cup (98 g) finely chopped sweet or red onion
3/
4
cup (3 ounces, or 85 g) preshredded provolone cheese
/12 cup (80 g) prechopped celery, very finely chopped
In a large bowl, combine the pesto, oil, vinegar, and pepper.
Whisk to mix. Add the rice, tomatoes, peas, onion, cheese,
and celery. Toss to mix. Serve immediately or refrigerate for
up to 2 days.
Prep =5 minutes Yield = 4 to 6 servings
Sides, Salads and Little Dishes 213
Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP 5th Black p213
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)
209-260.qxd 7/31/06 1:35 PM
5 INGREDIENTS OR LESS
Creamy
Mashed Potatoes
Cheesy mashed potatoes were never easier.
To vary the flavor, add roasted garlic or a few
saffron threads. Or replace 1/ pound (225 g)
2
of the potatoes with turnips and prepare as
for the potatoes.
1/12 pounds (680 g) yellow-flesh potatoes
(4 to 6 medium), peeled and coarsely chopped
3/
4
to 1 cup (195 to 250 g) refrigerated or jarred
Alfredo sauce
4 tablespoons (56 g) butter
Salt and ground black pepper
Put the potatoes in a large saucepan and cover with cold
water. Bring to a boil over high heat, then reduce the heat
to medium and simmer until the potatoes are fork tender,
12 to 15 minutes.
Meanwhile, heat 3/ cup (195 g) of the Alfredo sauce