Confetti Rice Salad
(Colorado County)


2 chicken flavored bouillon cubes
2 cups water
1 cup uncooked long grain white rice
16-ounce can California cling peach slices in own juice or extra light syrup
3 tablespoons tarragon flavored white wine vinegar
1 tablespoon Dijon style mustard
1 tablespoon olive oil
1/4 teaspoon tarragon
1 cup chopped red peppers
1/2 cup frozen peas, thawed
1/3 cup raisins
1/4 cup sliced green onions

In medium saucepan, combine bouillon cubes and 2 cups water; bring mixture to a boil. Stir in rice. Cover and simmer 20 minutes, until liquid is absorbed and rice is tender. Remove from heat; cool 5 minutes.

Drain peaches, reserving 1/4 cup liquid. Save remainder for other uses. Cut peach slices in half and set aside. Mix reserved peach liquid with vinegar, mustard, olive oil and tarragon. Stir into cooled rice; add remaining ingredients except reserved peaches. Cool completely, tossing occasionally. Stir in reserved peaches and chill before serving.

Yield: 6 servings.

4H Recipe Index