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Patio rice platter: Date Added: 19 Nov 2009
Listed in: Rice

2 cups packaged precooked rice (from an about-14-ounce package)
1/4 cup thin French dressing
1 package (10 ounces) frozen green peas
1 cup diced celery
1/2 cup sliced green onions
3/4 cup mayonnaise or salad dressing
1 teaspoon curry powder
1/4 teaspoon salt
1 pound sliced smoked tongue or ham
Ripe olives

Cooking Instructions

Prepare rice, following label directions. Place in a large bowl; drizzle French dressing over; toss lightly to mix. Let stand at least an hour to season and blend flavors. (No need to chill, for salad tastes best at room temperature.)

Cook peas, following label directions; drain; add to rice mixture with celery and onions. Mix mayonnaise or salad dressing, curry powder, and salt in a 1-cup measure; spoon over rice mixture; toss to mix.

Spoon into an 8-cup bowl or mold; press down lightly with back of spoon to make top even; let stand a few minutes. Cover bold or mold with large serving platter; turn upside down; lift off bowl. Arrange slices of tongue or ham on lettuce leaves around rice; garnish with ripe olives.

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