Raspberry-Fig Breakfast Bar Recipe (and Fig Puree')
INGREDIENTS:
4 c Cold cooked rice 1/4 Bell pepper; chopped
2 c Frozen corn; thawed -- (red or green)
-- drained 10 Water chestnuts; chopped
4 Scallions; sliced 6 oz Spanish green olives
- white part & some of green -- chopped
2 Celery stalks; chopped 1 tb Minced parsley
4 c Cold cooked rice 1/4 Bell pepper; chopped
2 c Frozen corn; thawed -- (red or green)
-- drained 10 Water chestnuts; chopped
4 Scallions; sliced 6 oz Spanish green olives
- white part & some of green -- chopped
2 Celery stalks; chopped 1 tb Minced parsley
--DRESSING-----
1/4 c Mild vegetable oil Black pepper to taste 1/4 c Mild vinegar 1/4 ts Dried thyme; crumbled 1/2 ts Salt
In a large bowl, toss together all ingredients except dressing.
In another bowl, whisk dressing ingredients together until well blended. Pour over rice mixture and toss gently to distribute dressing evenly.
Recipe from: Karen Mintzias Submitted
1/4 c Mild vegetable oil Black pepper to taste 1/4 c Mild vinegar 1/4 ts Dried thyme; crumbled 1/2 ts Salt
In a large bowl, toss together all ingredients except dressing.
In another bowl, whisk dressing ingredients together until well blended. Pour over rice mixture and toss gently to distribute dressing evenly.
Recipe from: Karen Mintzias Submitted