*Every Friday we invite Red Crossers to share their favourite recipes, or recipes that remind them of the Red Cross. This Food Friday is a favourite of Red Crosser Nancy Twerdohlib.
“This salad may sound a little strange, but any time I've made it, I get asked for the recipe,” says Nancy. “It tastes a lot like the fried rice you get at Chinese restaurants, except it is served cold. It's really, really good!!
The recipe was passed on to Nancy from her sister who picked it up at a friend’s BBQ. “I’ve made it many times since then, and have probably given out the recipe about five times, she said.
“I once made it at a winter barbeque for the local snowmobile club. The beauty of it is you can actually store it in a plastic bag overnight and then just put it in a nice bowl before you serve it (I know that sounds kind of strange but I do remember bringing this huge bag of it with me to the snowmobile clubhouse, tramping through the snow with it to the tent where we had the food set up. I gave the recipe out a couple of times that day).
“People are always surprised at the taste, because let’s face it, it doesn’t look like anything special. So they put a couple of spoonfuls on their plates to be polite and then I get to smirk when they go back for seconds and thirds.”
Rice Salad
4 c Cooked Rice (2 ¼ c uncooked rice = 4 cups)
1 ½ c Diced celery
½ c Chopped onion (or ¼ c onion, ¼ c green pepper)
284 ml can peas, drained
Approx ¼ cup sliced or slivered almonds
Dressing:
½ c Vegetable or canola oil
3 tbsp Vinegar
1 ½ tsp Curry powder
½ c White sugar
2 - 4 tbsp Soya sauce
Combine ingredients for dressing in a jar or container with lid. Shake. Pour over rice and vegetables. Stir gently and refrigerate. Garnish with almond slices or slivers before serving. Best if made the night before.