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Rice Salad from Friendsgiving

December 15, 2009

While prepping for a meal for 40 people, Jason and I had had two objectives with the food in the fridge: make as much good food as possible and use as much of what was in the fridge to make room for people’s dishes and leftovers. This gave rise to one of my favorite dishes of the night, our Friendsgiving Rice Salad!

-1 1/2 cups of cooked brown sofrito rice, like we made for the Sofrito Rice & Black Bean Hash newlywed webisode, cooled enough so it’s not piping hot
-1 chopped, cooked golden beet
-some drained black beans (probably about 1 cup)
-any fresh herbs you might have on hand (I used a handful of parsley, but cilantro or basil would be good, too)
-a couple of tablespoons of grapeseed oil Vegenaise-this is the secret that made it so creamy good! Add to taste
-S&P

Mix ’em all together & serve cold!

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