Persian Rice Salad

By Howie

Ingredients

• 1 cup raw, long grained, white rice
• 3 ts white vinegar
• 6 tb olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dired tarragon
• 1/4 cup red pimento, chopped
• 1/4 cup parsley, chopped
• 1/4 cup onion, finely chopped
• 1 cup green peas, cooked, drained, and cooled (or canned small green peas)
• lettuce leaves
• black and green olives, pitted

Preparation

Step 1

1) Cook the rice according to package directions until just tender. Be careful not to overcook. Drain.

2) While rice is hot, toss it in a serving bowl with the dressing made by combining the vinegar, oil, salt, pepper, and tarragon. Cool. Add the remaining ingredients. Cover and refrigerate at least 4 hours. The flavour marinates and improves over 2-3 days.

3) Serve on crisp lettuce leaves, and garnish with pitted black and green olives.