Name: Three-Rice Party Salad (With Easy Variation)
Ingredients: 1 1/2 c Wild rice, cooked; 1 1/2 c Long-grain brown rice; cooke; 1 1/2 c Long-grain white rice; cooke; 1/4 ts Mustard powder; The juice of; 1 lg Lemon; 8 tb Walnut oil; 3 Shallots; finely chopped; 4 tb Mixed herbs

CATEGORY	CUISINE	TAG	YIELD
Grains		Rice cookbo	18	Servings

INGREDIENTS

1 1/2	c	Wild rice, cooked
1 1/2	c	Long-grain brown rice; cooke
1 1/2	c	Long-grain white rice; cooke
1/4	ts	Mustard powder
		The juice of
1	lg	Lemon
8	tb	Walnut oil
3		Shallots; finely chopped
4	tb	Mixed herbs

INSTRUCTIONS

Recipe by: Dettmer & Lloyd-Davies (1993) The Rice Book Preparation Time:
3:00 Cook the three types of rice separately, as directed on each package.
When cooked, spool all the rices together into one large shallow dish to
cool.
Whisk the mustard power, lemon juice and walnut oil together.  Stir int
the rice with the shallots and herbs.  Refrigerate for 2 hours to allow the
flavors to blend.  Serve cold.
EASY Variation - buy a package of mixed rices, the one with a "fine herb"
seasoning packet and lower salt. Cook as directed on the package.  Allow to
cool.  Use a commercially blended lemon-mustard- Caesar Salad dressing.
Chill in freezer for 1 hour. Top with chopped, roasted walnuts or pecans an
a little fresh parsley. (To roast nuts:  roast chopped nuts in a dry wok,
over moderately high heat, stirring frequently for about 2 minutes or until
aromatic.  Remove from the hot wok at once and allow to cool in non-metal
pan before using.)

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