Rice salad? Really? Sounds like it would be interesting, right? Wrong. Not so good (therefore, I'm not going to spend a lot of time today talking about it). I also have a problem with this recipe in that cooked rice is a potentially hazardous food (PHF: restaurant term for something that can give you food poisoning). Make sure you don't leave this salad out for a long time and that it's not in your fridge for more than a day or two. (Also, I really recommend not keeping cooked rice from your Chinese take-out because it's a PHF).
I decided to use a brown basmati rice instead of white to be a little healthier.
Snap Peas: $1.49
Mint: had (from yesterday's recipe)
Green onions: $0.88
Olive oil: had
FAST: The rice needs to cook for 15 minutes and then cool for another 15 minutes. So this recipe will take you at least a half hour. You can get all the chopping done while the rice is cooking/cooling.
EASY: Yeah. The rice cooking/cooling is the hardest part of this recipe.
FRESH: The mint, snap peas, and lime really perk up this recipe, but it can't save it.
OVERALL: I really didn't like it. The salad was kind of blah. It seems like it needs a better combination of ingredients. Tomatoes? Garlic? More lime juice? Peas? It was really lack luster. I'd rather have made tabbouleh. Oh well. I just hope we can eat most of it before I throw it away on Friday (it made a lot).
Grilling time tomorrow! See ya then!