| 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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