Rice Salad

Rice Salad

1 cup rice
3 radishes
2 stalks celery
2 eschalots
1 small can corn kernels (150g)
2 tablespoons fresh parsley

1. Fill a large saucepan 3/4 fill with water and bring to boil.
2. Add rice and cook for 20 minutes. Test for tenderness.
3. Rinse and wash well.
4. Thinly slice radishes, chop celery, finely chop eschalots or onion.
5. Drain liquid from corn.
6. Place all ingredients in a large bowl.
7. Just before serving add 1/3 cup of French or Italian salad dressing and stir well.

Additions and Variations
1/2 C Peas
6-8 Beans
2 Carrots

Service
Cold meat
Chicken
Cheese
Lettuce cups

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