Amish Valencia Salad Recipe

Ingredients:

1/2 POUND LONG GRAINED RICE

FOR 4

1 POUND OF PEELED AND DE-SEEDED TOMATOES
2 GREEN PEPPERS
OLIVE OIL - 3 TABLESPOONS
1 TABLESPOON WHITE WINE VINEGAR
1 TABLESPOON ENGLISH MUSTARD POWDER
SALT

Directions:
Cook the rice in boiling salted water for 12 minutes. Drain the rice and leave for a few hours to go cold. In a bowl, mix the mustard powder in a little cold water, add a pinch of salt, the vinegar and lastly, whilst stirring the mixture, add the oil. Chop the heads off the peppers.De-seed them and also remove the pith ( the white bits !). Chop the peppers. Cut the peeled, de-seeded tomatoes into small pieces and then add to the mixture with the finely chopped pepper and the cold rice. Turn and mix gently for several minutes. Try to avoid breaking the rice. Let the salad stand for an hour before serving. To peel tomatoes, place them in boiling water then cold water. The skin will peel off easily.

Amish Valencia Salad Recipe

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