New Zealand Brown Rice Salad


1 cup brown rice
2 kiwi fruits

1 granny smith apple
1/2 cup celery, thinly sliced
1/2 cup red pepper, strips
1/4 cup walnut pieces
1/4 cup green onion, sliced
2 tablespoons chopped fresh parsley or 1 Tablespoon if dried
3 tablespoons sherry wine vinegar
1 tablespoon extra virgin olive oil

Cook rice in water according to package directions. Drain and cool.

Peel kiwifruit and cut into 1/4″ thick slices. Cut slices in half to form semi circles.

Core and dice apple into 1/2″ cubes.

Toss together rice, kiwifruit, apple, celery, red pepper strips, walnuts, green onions and parsley in salad bowl.

Mix together vinegar and oil. Drizzle over salad. Toss to mix well.

Cover and refrigerate 1-2 hours, to allow flavors to blend, before serving.



(The party has changed put the pudding hasn’t)

This recipe comes from a cookbook from the period, The Confederate Receipt Book: A Compilation of Over One Hundred Receipts, Adapted to the Times was printed in 1863 in Richmond, Virginia on polka-dot wallpaper, since regular paper was in short supply.

3 small eggs or two large eggs
2 cups of milk
1 cup sugar
3 tablespoons butter, soft
1 cup of cooked rice

Beat the eggs with the milk, sugar and butter using a whisk. Stir in cooked rice, making sure the rice grains are un-clumped. Heat mixture in a saucepan over medium-low heat, stir frequently with whisk. Mixture will thicken after about 25 minutes. Remove from heat and let cool to room temperature.

Yields four servings.

It can be topped with fruit or a caramel sauce which is traditional. You can make your own caramel sauce by heating 3 tablespoons of butter in a saucepan and stirring in 1/2 cup of sugar and 3 tablespoons of water. The sugar will caramelize and my sweet auntie you made caramel sauce.

  • Note towards the end of the war when sugar was scarce, molasses could have topped it.
  • Or just warm up a jar of caramel ice cream topping. That isn’t lazy after all you just roasted a duck.




1 Cup long grain rice
1/4 Cup Canola oil (or a light vegetable oil)
1/4 Cup cider vinegar
1/4 tsp. salt
3 tbsp. soy sauce
1 c. thinly sliced celery
2 Cups thinly sliced carrots
1 Cup green peas
4  green onions chopped
1 can water chestnuts drained
1Cup sliced and quartered avocado (or mushrooms if you insist)
1 Cup orange slices
1 Cup chopped pineapple

1 Head of Butter lettuce washed and drained

Cook rice according to package directions. Cool.

Combine oil, vinegar, soy sauce, salt, celery and onion tops. Stir in to cooled rice. Fold in the remaining vegetables chestnuts, mushrooms pineapple and oranges. Chill. Serve on lettuce leaves.


Makes 8 servings.