Minted rice salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Date: Wed, 16 Oct 1996 14:43:59 | ||
Directions
6 TB each vegetable and walnut
: oil
¼ c white wine vinegar
1 bn mint leaves, -- rinsed
: Salt and pepper
3 c orzo rice, cooked until al : dente -- (6 cups cooked) 2 c cooked wild rice
In a blend combine the oils, vinegar and mint; season to taste with salt and pepper. Combine the dressing with warm orzo and wild rice; serve at room temperature.
Yield: 8 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724 ~0400