Jay D's Bites: Supreme Rice Salad with Molasses Mustard Vinaigrette

by Chef Jenn Breithaupt

This is one of my favorite salads to make! I first had this salad when I was attending culinary school at Louisiana Culinary Institute. Chef Mike told us we are going to prepare it for our salad course for lunch service and it captivated me; I couldn’t stop eating it. I thought this would be the perfect salad to incorporate Jay D’s Louisiana Molasses Mustard. Another reason why I love this recipe is because of the freshness it brings to my palate; it is perfect for this Spring!

Supreme Rice Salad with Molasses Mustard Vinaigrette

makes 6 cups

3 cups uncooked Supreme long grain rice
1 cup red onion, small diced
¾ cup orange bell pepper, small diced
¾ cup yellow bell pepper, small diced
2 Tbs garlic, minced
1 cucumber, seeded and small diced
¼ cup fresh parsley, finely chopped
½ cup fresh basil, finely chopped

Cook rice according to package. Lay cooked rice on sheet pan to slightly cool. Combine rice with all vegetables and vinaigrette. Let rice salad marinade in dressing for at least 2 hours in the refrigerator. Serve cold or room temperature. ENJOY!

For the vinaigrette:
Heaping ½ cup Jay D’s Louisiana Molasses Mustard
3 tsp salt
1 Tbs white wine vinegar
3 Tbs white balsamic vinegar
2 Tbs Jay D’s Blanc du Bois
⅓ cup extra virgin olive oil

In a blender or food processor, add mustard and salt. On low, gradually add both vinegars and Jay D’s Blanc du Bois. In a thin stream add extra virgin olive oil. Mix for 1 minute then transfer to salad and mix thoroughly.