| 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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