Rice salad mold
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Long-grain rice |
| Salt | ||
| Black pepper | ||
| ¼ | cup | Olive oil |
| 2 | teaspoons | Dijon mustard |
| 2 | cups | Mixed vegetables -- cooked |
| ½ | Green bell pepper -- finely | |
| Diced | ||
| 1 | Cucumber -- peeled and | |
| Diced | ||
Directions
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