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Rice salad mold
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| Artist: |
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| Categories: |
Cereals, Salads |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Long-grain rice | | | Salt | | | Black pepper | | 1/4
| cup | Olive oil | | 2
| tsp | Dijon mustard | | 2
| cup | Mixed vegetables, cooked | | 1/2
| | Green bell pepper, finely | | | -diced | | 1
| | Cucumber, peeled and diced |
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Procedures:
| 1 | Recipe by: jo anne merrill preparation time: 1:30 Place rice, salt and pepper in small heavy pan with tight fitting lid. | | 2 | Add 2 cups water; bring to a boil, cover, then simmer for 20 minutes without lifting lid. | | 3 | Put cooked rice in mixing bowl, add oil, vinegar and mustard. | | 4 | Toss with a fork to mix well. | | 5 | Gently fold in cooked vegetables. | | 6 | You will need 2 cups total so use your choice of green peas, carrots, corn, green beans, etc. | | 7 | Add the diced green pepper and cucumber. | | 8 | Lightly oil a decorative mold; do not use olive oil for this. | | 9 | Pack rice mixture into mold and refrigerate until thoroughly chilled. | | 10 | Unmold just before serving |
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