Recipe#786

Servings: YIELD: 100 Portions
Portions: 1/2 Cup Each
Pan Size:
Temperature:

INGREDIENTS

2 qt. (4 lb) rice
1 1/4 gal. water, cold
2 tbsp. (1 1/3 oz) salt
2 qt. (3 lb) tomatoes, fresh, cubed
1 qt. (1 lb 8 oz) peppers, sweet, fresh, chopped
1 1/2 cups (8 oz) onions, dry, chopped
2 qt. (2 lb) celery, chopped
3 1/2 cups (1 lb 12 oz or 1-No. 2 1/2 cn) pimientos, canned, drained, chopped
3 tbsp. (2 oz) salt
2 tsp. pepper, black
1 qt. (2 lb or 1 1/4-No. 2 1/2 cn or 1/4-1 gal jar) salad dressing

INSTRUCTIONS

Combine rice, water, and 2 tbsp salt; bring to a boil. Stir occasionally. Reduce heat, cover tightly, and simmer 25 minutes or until water is absorbed. Uncover and allow to steam dry 5 to 7 minutes. Chill well. Combine chilled rice and tomatoes, peppers, onions, celery, and pimientos. Toss together lightly. Combine 3 tbsp salt, pepper and salad dressing; fold into salad just before serving.

NOTE: 1. 3 lb 8 oz fresh tomatoes A.P. will yield 3 lb cubed tomatoes.
2. Salad may be served on lettuce. 5 lb 8 oz fresh lettuce A.P. will yield 4 lb trimmed lettuce.
3. 1 lb 13 oz fresh sweet peppers A.P. will yield 1 lb 8 oz chopped, sweet peppers.
4. 9 oz dry onions A.P. will yield 8 oz chopped onions.
5. 2 lb 12 oz fresh celery A.P. will yield 2 lb chopped celery.