Hearty Rice Salad

Name: Hearty Rice Salad
Ingredients: 4 cups chicken broth; 1-1/2 teaspoons salt; 1/4 teaspoon ground turmeric; 2 cups uncooked long grain rice; 1 cup diced fully cooked ham; 5 to 6 green onions, sliced; 2 medium carrots, shredded; 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes; 1/2 cup fresh or frozen peas, thawed; 1 small sweet red pepper, diced; 1 small green pepper, diced; 2 tablespoons minced fresh basil or 2 teaspoons dried basil; 1/2 cup sliced pimiento-stuffed olives; 1/4 teaspoon pepper; 1 cup diced Swiss or cheddar cheese; 1/3 cup olive oil; 3 tablespoons white wine vinegar

17 ingredients

3 steps

Ingredients

4 cups chicken broth
1-1/2 teaspoons salt
1/4 teaspoon ground turmeric
2 cups uncooked long grain rice
1 cup diced fully cooked ham
5 to 6 green onions, sliced
2 medium carrots, shredded
1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes
1/2 cup fresh or frozen peas, thawed
1 small sweet red pepper, diced
1 small green pepper, diced
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 cup sliced pimiento-stuffed olives
1/4 teaspoon pepper
1 cup diced Swiss or cheddar cheese
1/3 cup olive oil
3 tablespoons white wine vinegar

Directions

1

In a large saucepan, bring broth, salt and turmeric to a boil; stir in the rice. Reduce heat; cover and simmer for 20 minutes. Remove from the heat let stand, covered, for 5 minutes or until liquid is absorbed.
2

Transfer to a large bowl; cool to room temperature. Stir in the next 11 ingredients. If desired, cover and refrigerate for up to 24 hours.
3

Four hours before serving, combine oil and vinegar; pour over salad and toss well. Serve at room temperature.