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Ooh-la-la! Josey’s Rice Salade





When my husband and I were a young married couple, we were shipped off to Holland to fulfill his college commitment to the US Army ROTC program. We had one little 9 month old baby boy, and a big world of adventure before us. We used every chance we got to travel and saw a lot of Europe, sleeping in the back of our van. Each Sunday that we were away from home, we’d find a church to attend and, often, some kind family would invite us to their home Sunday afternoon. And from these lovely cultural experiences, we made friends and got a taste of authentic European cuisine.

Josey and Pierre live in Paris and have 4 daughters. Josey translates the Ensign magazine from English into French. She also makes a delicious rice salade which I have been craving, and making, for 30 years. You’re gonna love it!

This is a filling, full-meal salad. Serve it with strawberries and french bread and you can feel very French!

Josey’s Rice Salade
2 cups cooked brown rice
1 cup corn kernels (canned or frozen)
1/4 cup black olives, sliced
1 stalk celery, sliced thinly
2 green onions, sliced thinly or 1/4 cup red onion, diced
3 boiled eggs, peeled and sliced
5 small tomatoes, chopped
5 leaves of Romaine lettuce, torn into bite-size pieces

Make French Dressing (below) right in a large salad bowl. Stir in cooled rice, corn, celery, onions and egg slices. Stir in the lettuce and tomatoes immediately before serving. Serves 4.

French Dressing
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoons salt
Freshly ground black pepper

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