Another Greek Rice Salad
- 2 cups cooked rice
- 12 cup oil-and-vinegar dressing
- 12 cup raisins or 12 cup currants
- 12 cup dry vermouth
- 12 slivered almonds
- 1 tablespoon chopped fresh herb (I prefer oregano)
- Mix rice while still warm with vinaigrette.
- Let chill.
- Poach raisins in vermouth until puffed and most of vermouth is absorbed.
- Add nuts and herbs, mix together and chill again.