| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads, Rice & grai |
14 |
Servings |
INGREDIENTS
| 6 |
oz |
Long-grain and wild rice mix |
| 11 |
oz |
Canned white Corn; drained |
| 1/4 |
c |
Fresh parsley; chopped |
| 2 |
|
Carrot; coarsely chopped |
| 1 |
|
Cucumber; seeded and chopped |
| 1/4 |
c |
Lemon juice |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Dried dill weed |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Dry mustard |
| 3 |
tb |
Dry-roasted sunflower kernels |
|
|
Leaf lettuce |
INSTRUCTIONS
Prepare rice according to package directions, omitting fat. Combine rice
and next 5 ingredients, set aside.
Combine lemon juice and next 5 ingredients; pour over rice mixture, tossing
gently. Cover and refrigerate 8 hours. Before serving, sprinkle with
sunflower kernels. Serve on lettuce leaves.
Per serving: 28 Calories; 2g Fat (56% calories from fat); 1g Protein; 3g
Carbohydrate; 0mg Cholesterol; 5mg Sodium
Recipe by: Southern Living, August 93
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Mar 13, 1998
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