Rice Salad (barry) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Cooked long-grain rice,
1 bunch: Spring Onions,
2 Sticks: Celery,
6 ounce: Exotic frozen,
Recipe via Meal-Master (tm) v8.05
Directions:
Title: RICE SALAD MOLD
Categories: Salads
Yield: 8 Servings
1 c long-grain rice
: salt
: black pepper
1/4 c olive oil
2 ts Dijon mustard
2 c mixed vegetables -- cooked
1/2 green bell pepper -- finely
: diced
1 cucumber -- peeled and
: diced
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
Source from luhu.jp
Categories: Salads
Yield: 8 Servings
1 c long-grain rice
: salt
: black pepper
1/4 c olive oil
2 ts Dijon mustard
2 c mixed vegetables -- cooked
1/2 green bell pepper -- finely
: diced
1 cucumber -- peeled and
: diced
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
Source from luhu.jp
Tags
Barry