Recipe - Minted Rice Salad

6 tablespoon Each vegetable and walnut
oil
One fourth cup White wine vinegar
1 bn Mint leaves,; rinsed
Salt and pepper
3 cup Orzo rice, cooked until al
dente; (6 cups cooked)
2 cup Cooked wild rice

In a blend combine the oils, vinegar and mint; season to taste with salt
and pepper. Combine the dressing with warm orzo and wild rice; serve at
room temperature.

Yield: 8 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724

Posted to MCRecipe Digest V1 #247

Date: Wed, 16 Oct 1996 14:43:59 0400

From: Meg Antczak meginny@frontiernet.net