| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Salads, French, Rice | 6 | Servings |
INGREDIENTS
| 3 | c | Cooked rice |
| 1 | c | Diced carrots |
| 1 | c | Diced green bell pepper |
| 1 | c | Sliced mushrooms |
| 1 | c | Green peas |
| 1 | sm | Celery stalk |
| 2 | tb | Chopped fresh parsley |
| 1/4 | c | Olive oil |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Lemon juice |
| 1 | Garlic clove, pressed | |
| 1 | ts | Dried tarragon |
| 1 | ts | Dill |
| 1 | ts | Marjoram |
| 1 | ts | Basil |
INSTRUCTIONS
MARINADE Place the rice in a large bowl. Steam the carrots, peppers, mushrooms & peas, separately, till tender but firm. Add steamed vegetables, celery & parsley to rice. Whisk marinade ingredients together. Pour over the rice mixture & toss gently. Refrigerate till well chilled, stirring occasionally. Garnish with tomato wedges & green olives. "New Recipes from Moosewood Restaurant"
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