Layered Rice Salad
Ingredients: Makes 8 Serving
¼ cup whole buttermilk
¼ cup plain yogurt
2 tablespoons chopped fresh dill
2 teaspoons salt, divided
5 cups cooked white rice
¼ cup chopped fresh parsley
¼ cup red wine vinegar
¼ cup extra virgin olive oil
½ teaspoon ground black pepper
2 cups diced seeded cucumber
¼ cup finely diced red onion
2 cups diced seeded tomatoes
¼ teaspoon sugar
Procedures:
Ingredients: Makes 8 Serving
¼ cup whole buttermilk
¼ cup plain yogurt
2 tablespoons chopped fresh dill
2 teaspoons salt, divided
5 cups cooked white rice
¼ cup chopped fresh parsley
¼ cup red wine vinegar
¼ cup extra virgin olive oil
½ teaspoon ground black pepper
2 cups diced seeded cucumber
¼ cup finely diced red onion
2 cups diced seeded tomatoes
¼ teaspoon sugar
Procedures:
- In a small bowl, whisk together buttermilk, yogurt, dill, and 1 teaspoon salt. Pour over rice. Tossing to combine.
- In a medium bowl, whisk together parsley, vinegar, olive oil, remaining 1 teaspoon salt, and pepper.
- In a medium bowl, combine cucumber and red onion. Pour half of dressing over cucumber mixture, tossing gently to coat.
- In a medium bowl, combine tomatoes and sugar pour remaining half of dressing over tomatoes, tossing gently to coat.
- In 8 (8 ounce) jars, layer rice cucumber mixture, and tomato mixture as desired place lids on jars, and refrigerate until ready to serve.
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