Weekend will be busy

Where does the week go? It's Friday and the last game of the Stanley Cup too, so much happening. I am also preparing to teach tomorrow morning and then cater a dinner party tomorrow night. My husband and I somewhat auctioned ourselves off or raffled would be a better term for our son's school fundraiser and one of the teacher's won. So we will be making a dinner for 6 at her house. It will be very fun I am sure.
I am teaching a father's day barbecue class tomorrow with one of my most favourite rice salads, well actually its the only rice salad I eat! I tasted in when we were in Italy now almost 5 years ago-where does the time go?
My dad's cousin made it and it was awesome! So easy, it's a dump and stir recipe so I had to use it in my cookbook. A perfect salad to take for a picnic or for a potluck. Make it ahead and keep it in the fridge for lunches or a quick side dish option.
Well I better get back to work...well I should watch the rest of the game though first. So it may be a late night, that's okay though. Check out the recipe for the rice salad though too.

Marisa’s Rice Salad

I’ve never really enjoyed rice salad until I had it one evening for dinner at my dad’s cousin Marisa’s house. I couldn’t help but have 3-well okay, 4-servings of it. Make this heartier by mixing in cooked chicken or tuna. You can add some fresh ground pepper to the salad for a little kick.

3 cups (750 mL) water
1 1/2 cups (375 mL) long grain converted/parboiled rice
1/2 tsp (2 mL) salt
1 jar (375 mL) Giardiniere vegetables, drained
1 can (10 oz/284 mL) mushrooms, stems and pieces, drained and rinsed
1 can (7 oz/199 mL) corn kernels, drained
1/2 cup (125 mL) diced pickles
1/2 cup (125 mL) light mayonnaise

In saucepan, bring water, rice and salt to boil. Cover and reduce heat to low and cook for about 20 minutes or until water is evaporated and rice is tender. Scrape into large bowl.

Meanwhile, chop Giardiniere vegetables into bite size pieces and add to rice. Add mushrooms, corn and pickles to bowl and stir to combine. Add mayonnaise and toss to coat.

Makes 4 to 6 servings.

Storage: This salad will last up to 2 days covered in the refrigerator. Perfect for lunches the next day.

Corn option: Use a small can of mini corncobs, drained for the corn kernels.

Chicken Option: Add 2 cups (500 mL) cooked shredded or chopped chicken to the salad.

Tuna or Salmon Option: Add 2 cans (120 g each) tuna or salmon, drained to the salad and toss to combine.

Prosciutto and Tomato Option: Add 4 oz (125 g) chopped prosciutto with 2 plum tomatoes, chopped to the salad.

Tip: Giardiniere vegetables are a mixture of garden vegetables such as carrots, cauliflower, celery, peppers and also some olives and pearl onions that are pickled and sold in the same section as the olives and pickles in the grocery store.


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