| Search |
|---|
Thursday, 21 August 2008
Archives 2006 May/Jun Tuscan Cooking: Classic Rice Salad
| Tuscan Cooking: Classic Rice Salad | | Print | |
| Written by Judith Sarchielli | |
 with Honey Dijon Vinaigrette 2 cups cooked rice 1/2 cup carrots, diced 1/2 cup seedless cucumber, diced 1/2 cup radishes, diced 1 fennel, diced 1/2 cup red onion, diced 1/2 cup sweet red, yellow, and/or orange peppers, diced 1/4 cup fresh Italian parsley, chopped 1/4 cup fresh tarragon, chopped 1/4 cup torn basil leaves VINAIGRETTE 1 tablespoon honey 1 tablespoon Extra-Virgin Olive Oil 1/2 cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon anchovy paste 1 tablespoon garlic, minced Sea salt to taste In a large bowl, mix all the vegetables and herbs. Drizzle with the vinaigrette. Serve chilled or room temperature. Cooking Tips: Vary your herbs by using sorrel, oregano, marjoram, or mint. CLASSES: EVERY THURSDAY EVE AT 6:30PM Patio Cooking School • Woodland Hills Whole Foods Market • 21839 San Miguel St Woodland Hills, CA 91364 • 818-610-0000 • www.wholefoods.com JUDITH FINE-SARCHIELLI is Cooking School Director for Whole Foods Markets. Judith is an expert on the Mediterranean Diet in its low-fat, vegetarian version. She has a lengthy history teaching Tuscan cuisine, as well as ethnic cooking classes, specializing in allergy-free diets. She taught monthly cooking classes for 25+ years at Denver Botanic Gardens and for 10+ years at Wild Oats Natural Health Foods Store. |
| Main Menu | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
| Login Here |
|---|
| Newsletter | ||
|---|---|---|
|
Copyright 2000 - 2005 Miro International Pty Ltd. All rights reserved.
Mambo is Free Software released under the GNU/GPL License.
