Rice salad mold

Yield: 8 servings

Measure Ingredient
1 cup Long-grain rice
\N \N Salt
\N \N Black pepper
¼ cup Olive oil
2 teaspoons Dijon mustard
2 cups Mixed vegetables -- cooked
½ \N Green bell pepper -- finely
\N \N Diced
1 \N Cucumber -- peeled and
\N \N Diced

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

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