Rice Salad

Name: Rice Salad
Yield: 4
Ingredients: 1/2 cup cooked rice; 6 tablespoons olive oil; 3 tablespoons olive oil; 1 tablespoon chopped fresh cilantro; 1 tablespoon red wine vinegar; 1 teaspoon hot pepper flakes; 5 medium tomatoes, diced; 4 hard-boiled eggs, sliced; 2 tablespoons chopped fresh parsley; 2 cloves garlic, minced; 1 small onion, finely chopped; 1/2 teaspoon white peppercorns; Salt to taste

1
1/2 cup cooked rice
2
6 tablespoons olive oil
3
3 tablespoons olive oil
4
1 tablespoon chopped fresh cilantro
5
1 tablespoon red wine vinegar
6
1 teaspoon hot pepper flakes
7
5 medium tomatoes, diced
8
4 hard-boiled eggs, sliced
9
2 tablespoons chopped fresh parsley
10
2 cloves garlic, minced
11
1 small onion, finely chopped
12
1/2 teaspoon white peppercorns
13
Salt to taste

Ingredients

1
1/2 cup cooked rice
2
6 tablespoons olive oil
3
3 tablespoons olive oil
4
1 tablespoon chopped fresh cilantro
5
1 tablespoon red wine vinegar
6
1 teaspoon hot pepper flakes
7
5 medium tomatoes, diced
8
4 hard-boiled eggs, sliced
9
2 tablespoons chopped fresh parsley
10
2 cloves garlic, minced
11
1 small onion, finely chopped
12
1/2 teaspoon white peppercorns
13
Salt to taste

Directions

1
Cook the rice in a large pot of boiling salted water for 15 minutes or until tender
2
Drain and let cool
3
Combine the cooked rice, onion, garlic, cilantro, hot pepper flakes, salt, and white peppercorns in a bowl
4
To serve, arrange the salad on a platter and surround it with sliced tomatoes and hard-boiled eggs.

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