Recipe - Vegetable-Rice Casserole With Ham (Pisces)

1 One fourth cup Rice, regular; uncooked
1 Cucumber; peeled and chopped
Salt
1 lg Carrot; peeled and minced
1/3 pound Green beans, fresh; cut into
One half inch pieces(about 1cup)
1 cup Peas, English; frozen
1 Pepper, red; chopped
2 md Tomatoes; peeled, seeded,
& cut in lengthwise strips
2 tablespoon Vinegar, tarragon
One half teaspoon Salt
One half teaspoon Pepper
One fourth cup Oil, olive; plus
2 tablespoon Oil, olive
Lettuce leaves

Cook rice according to package directions; chill.

Sprinkle cucumber generously with salt; cover and let stand 30
minutes. Rinse well.

Combine carrot, beans, and peas in a medium saucepna; cover with
water, and cook 8 to 10 minutes or until crisptender; drain and
rinse in cold water.

Combine cucumber, carrot, beans, peas, rice, red pepper, and tomatoes.
Combine vinegar, One half teaspoon salt, and pepper; gradually add oil,
beating with a wire whisk until blended. Pour dressing over salad,
and toss gently. Serve on lettuce leaves.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy
Coleman.
Nancy O notes: could be used for a diabetic human

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