Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked rice |
| 2 tablespoons | Fresh lemon juice |
| 1 \N | Red bell pepper -- finely |
| \N \N | Diced |
| 3 \N | Scallions -- chopped |
| 1 \N | Carrot -- chopped |
| 3 tablespoons | Fresh parsley -- * chopped |
| \N \N | (see note) |
| 1 \N | Cucumber -- peeled and |
| \N \N | Diced |
| 1 \N | Tomato -- peeled and |
| \N \N | Chopped |
| 1 \N | Celery stalks -- peeled and |
| \N \N | Diced |
VINAIGRETTE
* Substitute dill or basil for the parsley if preferred.
1. Put rice in a serving bowl and pour 2 tablespoons lemon juice and 4 tablespoons Vinaigrette over. Add freshly ground black pepper to taste. Toss well with fork. 2. Prepare all the remaining ingredients, except tomatoes and cucumbers, and blend. Mix well and let cool. 3.
Add onions and cucumbers just before serving to maintain best texture and taste for those two vegetables.
Recipe By : Jo Anne Merrill