Sunday, September 7, 2014

September is upon us.  The summer has gone quickly and we are looking forward to the cooler weather. 

September is known as Eat Chicken Month, and National Honey Mouth.  Here’s one that really relates to me,  Be Kind to Editors and Writers Month.  My first novel, The Bonnie Neuk Tea Room:  Friends and Uninvited Guests (Ghosts) is available  this month, so please be kind to me.  It is also National Mushroom Month which would be fun to do, but I figured we’d go with National Rice Month.  Rice is easy to cook and you can make things fast using it. And most people like it.  Try this for a quick meal.  It can be served with hamburgers or hot dogs or most meats.  Enjoy!

Italian Rice Salad

3 cups cooked rice, cooled
1    6 oz jar marinated artichoke hearts, un-drained and quartered
1/3 cup drained pitted ripe olives, quartered (you can use black or green or mix them)
1 red bell pepper, cut into strips
½ cup sliced celery, chopped
½ cup sliced green onions
½ cup chopped fresh parsley
½ frozen green peas (or you can use canned)
¼ cup prepared Italian dressing or make your own
¼ tsp garlic powder
Salt and pepper to taste

In a large bowl, combine all ingredients. 
Toss to combine.
Cover and refrigerate for several hours or overnight.
Stir before serving.
Serve in a fancy