Temari Rabbit Bento Bowl #33

A rice salad scaled down from the Fannie Farmer Cookbook (12th ed., 1980), apple wedges, and a makeshift chocolate peanut butter dip to go with the apple.

I was looking for something else when I ran across this salad recipe and realized I had everything on hand to make it and it was incidentally vegan (except for the ham, which I had a vegan version of ready and waiting and already open due to the Russian salad I made earlier this week). I was intrigued.

It may not look like much, but I couldn't stop eating it. It stayed delightful overnight so it worked really well as an overnight meal. And, as Fannie Farmer notes, it is a great base recipe worthy of endless variation. I feel like my photo doesn't do it justice.

If you want to keep yourself in bounds, though, like me you'll need to make a smaller batch. Here's how.

Basic Rice Salad
Serves about 3

1 1/2 cups cooked rice (I used a short grain white rice)
1/2 cup thin strips of veggie ham (I used Sweet Earth Harmless Ham)
1/2 cup frozen peas, thawed if your rice is cold
1/2 of a 4-oz. jar of pimentos, drained and chopped
1 tablespoon finely chopped scallions or chives
1 1/2 teaspoons finely chopped dried or fresh parsley
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
3/4 teaspoon Dijon mustard
Additional salt and pepper to taste

Put cooked rice (best if still warm), veggie ham, peas, pimentos, scallions or chives, and parsley in a mixing bowl; set aside.

In a small bowl, whisk vinegar and salt and allow to sit to dissolve for a few minutes. Add pepper, then slowly whisk in the oil, adding in a small stream. Add mustard and mix until well blended.

Add dressing to the mixing bowl and combine. Taste and adjust seasonings.