Ingredients
4 cups chicken stock (can
be substituted for vegetable stock for vegetarians)
2 cups uncooked white or brown rice
1 12 oz jar--Shea Gourmet Pickled Asparagus or Pickled Beans
1 cup mayonnaise
1 bunch thinly sliced green onions
1 chopped red, orange or yellow bell pepper
3 stalks celery, chopped
1 tsp curry +
1/4 cup chopped parsley
salt & pepper to taste |
|
Directions
Combine chicken stock and rice, bring to a boil, reduce heat to low and cook until tender. About 20 minutes.
Mix together asparagus brine, mayo and curry.
Season to taste with salt and pepper.
In a large bowl, combine asparagus or green beans, green onions, bell pepper, parsley and celery.
Mix in rice--then marinade mixture.
Chill for at least an hour. Serves 6.
~ Sharen Eversen, Bainbridge Island, WA
*This is a super recipe for picnics, bbq's and potlucks. It can be doubled easily to serve 12!
