The pickled okra in this cold main dish salad is a great complement to the plain rice and smokey flavored blackeye peas.
SOUTHERN RICE SALAD (Pantry Cooking with Home Preserved Foods)
2 cups water
2 teaspoons chicken bouillon granules
1 cup long grain white rice
3 tablespoons oil
1-1/2 tablespoons pickled okra brine
1/2 teaspoon onion powder
2 tablespoons diced pimiento
1 pint garlic dill pickled okra pods cut into 1/2-inch slices
1 pint or 15-ounce can blackeye peas, rinsed and drained or 2 cups cooked blackeye peas
Bring water and bouillon to a boil in a small saucepan. Stir in rice. Cover; reduce heat and cook 20 minutes or until rice is tender. Allow rice to cool slightly. In a small bowl, combine oil, okra brine, onion powder and pimiento. Place sliced okra and drained peas in a mixing bowl. Add rice. Pour oil and brine mixture over the rice and mix well. Refrigerate several hours. Serves 4 to 6.
