Rice Salad Mold

Name: Rice Salad Mold
Ingredients: 1 c. long grain rice; 1/4 c. olive oil; 2 tsp. Dijon mustard; 2 c. mixed vegetables, cooked; 1/2 c. green bell pepper, diced; 1 cucumber, diced; salt and pepper to taste

7 ingredients

14 steps

Ingredients

1 c. long grain rice
1/4 c. olive oil
2 tsp. Dijon mustard
2 c. mixed vegetables, cooked
1/2 c. green bell pepper, diced
1 cucumber, diced
salt and pepper to taste

Directions

1

Place rice, salt and pepper in small heavy pan with tight fitting lid.
2

Add 2 cups water; bring to a boil.
3

Cover, then simmer for 20 minutes without lifting lid.
4

Put cooked rice in mixing bowl; add oil, vinegar and mustard.
5

Toss with a fork to mix well.
6

Gently fold in cooked vegetables.
7

You will need 2 cups total so use your choice of green peas, carrots, corn and green beans.
8

Add the diced green pepper and cucumber.
9

Lightly oil a pretty mold; do not use olive oil for this.
10

Pack rice mixture into mold and refrigerate until thoroughly chilled.
11

Unmold just before serving.
12

Yield:
13

8 servings.
14

Carbohydrate 20 g, protein 1 g, fat 7 g, calories 149.