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RICE SALAD 1 1/4 c. rice 1/3 c. each fresh peas and tuna fish in olive oil-4 anchovy fillets 1/4 c. black olives 1 1/3 oz. Gruyere cheese 4 to 5 canned artichoke hearts 1 tomato, peeled 2 hard-boiled eggs capers oil salt and pepper lemon juice Cook the rice in boiling, salted water until it is al dente; pass it under cold water and drain. Cook the peas in boiling, salted water. Flake the tuna fish, mash the desalted anchovies, pit and slice the olives, cube the Gruyere cheese and tomatoes, quarter drained artichoke hearts and eggs. Put all ingredients, except eggs, in a salad bowl. Add capers and season gently with oil, salt, peppers and lemon juice to taste. Garnish with eggs. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |