Recipe - Three-Rice Party Salad (With Easy Variation)

1 One half cup Wild rice, cooked
1 One half cup Longgrain brown rice; cooke
1 One half cup Longgrain white rice; cooke
One fourth teaspoon Mustard powder
The juice of
1 lg Lemon
8 tablespoon Walnut oil
3 Shallots; finely chopped
4 tablespoon Mixed herbs

Recipe by: Dettmer & LloydDavies (1993) The Rice Book Preparation Time:
3:00 Cook the three types of rice separately, as directed on each package.
When cooked, spool all the rices together into one large shallow dish to
cool.
Whisk the mustard power, lemon juice and walnut oil together. Stir int
the rice with the shallots and herbs. Refrigerate for 2 hours to allow the
flavors to blend. Serve cold.

EASY Variation buy a package of mixed rices, the one with a "fine herb"
seasoning packet and lower salt. Cook as directed on the package. Allow to
cool. Use a commercially blended lemonmustard Caesar Salad dressing.
Chill in freezer for 1 hour. Top with chopped, roasted walnuts or pecans an
a little fresh parsley. (To roast nuts: roast chopped nuts in a dry wok,
over moderately high heat, stirring frequently for about 2 minutes or until
aromatic. Remove from the hot wok at once and allow to cool in nonmetal
pan before using.)