Parslied Rice and Pepper Salad

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Perk up your tired taste buds with this salad on a warm spring or summer evening. Serve it as a side dish to sautéed chicken breasts or veal scaloppine, or turn it into a complete meal by blending in diced cooked or smoked poultry, fish, or ham.

It’s best to eat this salad warm or at room temperature, instead of chilled, because rice hardens when refrigerated.