Recipe - Vegetable-Rice Toss

4 cup Cooked longgrain rice,
chilled
1 small Cucumber, minced
1 Carrot, minced
One half cup Frozen sweet green peas,
thawed
1 bn Green onions,chopped
One half Red bell pepper, minced
1/3 cup Vegetable oil
One fourth cup Fresh lime juice
One fourth cup Red wine vinegar
2 tablespoon Chopped fresh basil
1 tablespoon Sugar
1 tablespoon Dijon mustard
1 Garlic clove, pressed

Combine first 6 ingredients. Whisk together oil and next 6 ingredients
until blended. Pour over rice mixture; toss gently. Chill Yield: 6 to 8
servings Typed in MMFormat by cjhartlin@email.msn.com Source: Southern
Living Summertime 1999

Posted to MMRecipes Digest V4 #13 by cjhartlin@email.msn.com on Jun 8,
1999