Rice Salad

Recipe Ingredients

3/4 cup	120g / 4.2oz	Cooked converted rice
3/4 cup	120g / 4.2oz	Cooked wild rice
1 tablespoon	15ml	Chopped green olives
1		Hard-boiled egg - chopped
1/4 cup	15g / 0.5oz	Chopped onions
2 tablespoons	30ml	Chopped parsley
2 tablespoons	30ml	Chopped tomatoes
1 tablespoon	15ml	Red wine vinegar
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Tomatoes - cored, (large) and slightly carved
1 1/2 teaspoons	7.5ml	Creole mustard
		Bayou Blast - see * Note
		Salt
		Freshly ground black pepper
2 cups	292g / 10oz	Chopped Romaine lettuce
		Parmesan cheese

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a bowl, combine the rices, olives, egg, onion, parsley, tomatoes, vinegar, oil and mustard. Season with the creole spice, salt and pepper. Place the Romaine on each salad plate as a base. Fill the tomatoes with the salad and place it on the greens. Garnish with Parmesan cheese. This salad is best when served at room temperature.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2232 broadcast 07-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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