Japanese Rice Salad
- 1/2 cup rice
- 4 tablespoons olive oil
- 2 tablespoons vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 large onion, chopped fine
- 1 shake of Tabasco sauce
Wash rice and cook in rapidly boiling water for 20 minutes (be patient, you rascal). Mix other ingredients in a sizeable bowl. Toss the rice, after thorough draining, with this dressing, being careful not to mash the grains. Chives may be used instead of onion.
Submitted by Jul 28, 2009
15 min
30 min
45 min