| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
c |
Long-grain rice |
|
|
Salt |
|
|
Black pepper |
| 1/4 |
c |
Olive oil |
| 2 |
ts |
Dijon mustard |
| 2 |
c |
Mixed vegetables — cooked |
| 1/2 |
|
Green bell pepper — finely |
|
|
Diced |
| 1 |
|
Cucumber — peeled and |
|
|
Diced |
INSTRUCTIONS
1. Place rice, salt and pepper in small heavy pan with tight fitting lid.
Add 2 cups water; bring to a boil, cover, then simmer for 20 minutes
without lifting lid. 2. Put cooked rice in mixing bowl, add oil, vinegar
and mustard. Toss with a fork to mix well. 3. Gently fold in cooked
vegetables. You will need 2 cups total so use your choice of green peas,
carrots, corn, green beans, etc. Add the diced green pepper and cucumber.
4. Lightly oil a decorative mold; do not use olive oil for this. Pack rice
mixture into mold and refrigerate until thoroughly chilled. Unmold just
before serving.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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