Recipe - Rice Salad Mold

1 cup Longgrain rice
Salt
Black pepper
One fourth cup Olive oil
2 teaspoon Dijon mustard
2 cup Mixed vegetables cooked
One half 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 minced 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip