Recipe for Rice Salad a La Charcuteries De Paris 
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Yield:
10 Servings
Ingredients:
Amount Ingredient
2 cup Uncooked long grain white rice
Chicken broth (optional)
4 x Green onions, including green parts, chopped
1 can (4-oz) black olives, drained and chopped or sliced
1 jar (4-oz) green olives, drained and sliced
1/2 cup Grated carrot
1 pkt (10-oz) frozen green peas, cooked and drained
3 x Ribs celery, diced
1/4 cup Chopped parsley
2 jar (6-oz) marinated artichoke hearts, drained (optional)
2 tbl Capers
2 cup Mayonnaise
Salt to taste
Pepper to taste
----------------- VINAIGRETTE ----------------
4 tbl Good wine vinegar
1/4 tsp Salt
1/2 tsp Dry mustard
3/4 cup Olive oil
1/2 tsp Freshly ground pepper
Instructions:
Instructions: Make vinaigrette 1 hour ahead. Place all ingredients in a jar and shake for 1 minute until all is mixed well, or put in blender for 15 seconds. Add tarragon. Let spices be absorbed for about 1 hour. Taste for seasoning.

Cook rice according to instructions on box. You may substitute part of the water with chicken broth. While rice is warm, toss in a large bowl with the vinaigrette and onions. Check the seasoning. Cover and refrigerate for 24 hours. Check seasonings again. Flavor should be perky. After 24 hours, add remaining ingredients and toss well. You may want to add more or less mayonnaise. Salt and pepper to taste. Chill until time to serve.

Yield: 10
servings.

CHILL 24 HOURS.

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