Vegetable-rice toss
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked long-grain rice, chilled |
| 1 | small | Cucumber, diced |
| 1 | Carrot, diced | |
| ½ | cup | Frozen sweet green peas, thawed |
| 1 | bunch | Green onions,chopped |
| ½ | Red bell pepper, diced | |
| ⅓ | cup | Vegetable oil |
| ¼ | cup | Fresh lime juice |
| ¼ | cup | Red wine vinegar |
| 2 | tablespoons | Chopped fresh basil |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Dijon mustard |
| 1 | Garlic clove, pressed | |
Directions
Combine first 6 ingredients. Whisk together oil and next 6 ingredients until blended. Pour over rice mixture; toss gently. Chill Yield: 6 to 8 servings Typed in MMFormat by cjhartlin@... Source: Southern Living Summertime 1999
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Jun 8, 1999