Rice Salad

This wonky salad is definitely not expected. It’s got a very eclectic mix of ingredients that somehow all come together to be confusingly delicious. The original recipe is from “Kuchnia Polska” so in theory it’s a Polish dish. You can easily make this vegetarian by using vegetable instead of chicken bouillon 

INGREDIENTS makes 12 servings

3/4 cups medium grain rice

2 cup chicken (or vegetable) bouillon or broth

1/4 cup raisins

1 Tbs butter

1/4 cup canned kidney beans, drained

1/4 cup canned corn, drained

1 tomato, peeled and sliced

1 small onion, thinly sliced

1 apple, diced

1 banana, thickly sliced

1 small can diced or chunked pineapple, drained

1 orange, supremed (segmented without the membranes) and cut in half

1 Tbs parsley, finely chopped

1 Tbs tarragon, finely chopped

1 Tbs mint, finely chopped

1 Tbs lemon juice

3 Tbs olive oil

salt and pepper to taste

INSTRUCTIONS

• 3/4 cups medium grain rice
• 2 cup chicken bouillon or broth

1. Boil the chicken bouillon or broth and pour over the rice. Simmer the rice on low heat for 20 min, until soft.

• 1/4 cup raisins
• 1 Tbs butter
• boiling water

2. In a small bowl, pour boiling water over the raisins and let steep for about 1 min. Drain and dry the raisins. Melt the butter in a small frying pan. Add the raisins and fry for about 2 min. Mix the raisins into the cooked rice.

• 1/4 cup canned kidney beans, drained
• 1/4 cup canned corn, drained
• 1 tomato, peeled and sliced
• 1 small onion, thinly sliced
• 1 apple, diced
• 1 banana, thickly sliced
• 1 small can diced or chunked pineapple, drained
• 1 orange, supremed (segmented without the membranes) and cut in half

3. Combine the rice with the beans, corn, tomato, onion, apple, banana, pineapple and orange.

• 1 Tbs parsley, finely chopped
• 1 Tbs tarragon, finely chopped
• 1 Tbs mint, finely chopped
• 1 Tbs lemon juice
• 3 Tbs olive oil
• salt and pepper to taste

3. Combine the fresh herbs with the lemon juice as well as salt and pepper to taste. Whisk in the olive oil. Pour the dressing into the salad and mix well. Add salt and pepper to taste if necessary.

4. Cool the salad in the refrigerator for 1 hour before serving.