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Rice Salad

Here is a recipe that one of our readers promised last us last Spring. She was given this recipe by a friend when she lived on West 4th Street in New York's Greenwich Village 25 years ago. And, it has obviously stood the test of time since it looks to have been typed on an Olivetti manual typewriter and has been updated with handwritten ingredient changes over the years. We all know that the more worn the paper, the better the recipe — so thanks to Patricia D. for this jewel!

Serves 4

1 cup brown rice (long or short grain), rinsed
2 cups water
1 tablespoon Tamari (soy sauce can be substituted - not as good, but "ok")
1 clove garlic, crushed
2 ripe tomatoes, diced
6 scallions, chopped (include tops)
1/4 pound fresh mushrooms, chopped
1/2 cup black olives, chopped
1/2 cup currants
1/2 cup dry roast cashews, chopped
1/2 cup parsley
1 cup dressing — see recipe below

1. Bring water and Tamari to a boil.
2. Add rice and crushed garlic.
3. Bring to a boil again, cover tightly and simmer for 45 minutes over low heat or until water is thoroughly absorbed.
4. When rice is cooked and still hot, add other vegetables.
5. Pour the dressing over the mixture and toss thoroughly.

Serve hot immediately or chill in the refrigerator. Can be used cold as a great accompaniment to grilled chicken or as stuffing for an avocado.

Rice Salad Dressing

1/2 cup olive oil
1 tablespoon Dijon Mustard
1 handful of fresh basil leaves chopped or 1 teaspoon dried basil (dried is bad, fresh is good come pick some from our sidewalk garden)
1 tsb. hot curry power
1 tablespoon freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon fresh ground pepper
2 tablespoons lemon juice (or tarragon or rice vinegar)

Place all ingredients in a bottle or jar with a cover and shake thoroughly.