Rice and Tomato Salad
Simple Rice and Tomato Salad inspired by Elizabeth David from her book, French Provincial Cooking.
Servings: 6 servings
Ingredients
- 1 cup rice Cooked - I used Rice Select rice blend
- 1 pint cherry tomatoes cut in half
- 1/2 teaspoon nutmeg
- 4 tablespoons olive oil
- 3 tablespoons tarragon vinegar
Instructions
- Place the cooked rice in a large bowl. Add the tomatoes, nutmeg, olive oil and tarragon vinegar and mix well.
- Serve.