Vegetable-rice toss

Yield: 6 Servings

Measure Ingredient
4 cups Cooked long-grain rice, chilled
1 small Cucumber, diced
1 \N Carrot, diced
½ cup Frozen sweet green peas, thawed
1 bunch Green onions,chopped
½ \N 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 \N Garlic clove, pressed

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

Similar recipes