From the Garden...Pepper Relish Rice Salad

We really like home-canned pepper relish, and it makes this salad easy and tasty.    I almost always make this the night before and combine before serving – no fuss in serving day.  I usually keep cooked rice portioned in one or two cups in the freezer. 
We like this salad with anything from the grill or sandwiches.

Cooked dressing is much more tasty than purchased dressings…we much prefer it.    Use any leftover dressing for sandwiches, or chicken or tuna salad, it keeps at least a week, covered, in the refrigerator.                

Pepper Relish Rice Salad

  2             cups  Cooked Rice -- cooled

  1            Tablespoon  Olive Oil

  2             large  Eggs -- hard cooked, chopped

     1/3      Cup  Celery -- chopped

     1/2      cup  Pepper and Onion Relish -- drained, save liquid

     1/4      Cup  Cooked Dressing -- or mayonnaise or Miracle Whip

                 Salt and Pepper to taste                             

Cook rice; bring 2/3 cup dry rice in 1 1/3 cup water to a boil, reduce heat to low, cover, and cook for 20 minutes over low heat, stirring occasionally.  Let stand, off heat for 5 minutes; fluff with fork.

Combine a tablespoon of the saved pepper relish liquid and a tablespoon of olive oil.  Pour over hot rice; cover and chill 2 hours or overnight.

Cook eggs; cover with water, bring to a boil, remove from heat, cover and let stand 15 minutes.  Drain, cool in chilled or ice water.  Refrigerate.

Prepare cooked dressing if using, let cool 2 hours or overnight. 

Just before serving, in a small bowl, combine the dressing salt and pepper and combine with the celery and pepper and onion relish, stir in rice. 

Peel and chop eggs, saving a slice or two for garnish, gently combine with salad and serve.

Serves 4

                        Cooked Dressing

  1         tablespoon  Sugar

  1         tablespoon  Flour, All-purpose

     1/2  teaspoon  Salt

     1/2  teaspoon  Dry Mustard

  1         large  Egg -- Yolk, slightly beaten

     3/8  cup  Skim Milk

  2         tablespoons  Vinegar -- mild

     1      teaspoon  Butter

 Mix dry ingredients; add egg yolks and milk; cook over hot (not boiling) water until thick, stirring constantly.  Add vinegar and butter; mix well and cook until thick.

Yield:   "1/2 cup"

67¢ per cup   Only 25 Calories per tablespoon

"Betty Crocker Good and Easy p152 or Better Homes and Gardens New Cook Book 1968 - p 291"