3 cups cooked brown rice (1 cup uncooked)
125g. mushrooms, sliced
1 red or green pepper, chopped
3 shallots, chopped
2 sticks celery, chopped
2 tomatoes, diced
1/2 cup chopped walnuts
salt and pepper to taste
1 cup diced cheese
1/4 cup chopped parsley
Dressing: 1 cup French dressing, 1 clove garlic, crushed, 1/2 cup Fountain Stir Fry Sweet & Sour sauce, 1 tbspn. finely chopped peanuts or crunchy peanut butter, 2 tspns. sesame seeds.
Method: Combine rice, mushrooms, pepper, shallots, celery, tomatoes and nuts. Season to taste with salt & pepper. Blend all dressing ingredients thoroughly. Pour over rice and toss well. Allow 1 hour to stand before serving if possible. Garnish with a few extra mushrooms, chopped parsley and cheese.
Serves 4.
Source: contributed by Dagmar Preusker in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), pp.12-13.
Showing posts with label dressing (French). Show all posts
Showing posts with label dressing (French). Show all posts
Monday, June 12, 2023
Thursday, October 8, 2020
Hawaiian Rice Salad
Toss together: 2 cups cooked rice, 1/2 cup Tongala mayonnaise or french dressing, 1 cup grated cheese, 1/2 cup grated carrot, 1/4 cup pineapple pieces.
Source: contributed by Shirley Rohrlach in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.18.
Tongala dairy (Victoria) is no more:
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