Rice Salad Mold

1. 1

   Place rice, salt and pepper in small heavy pan with tight fitting lid.

2. 2

   Add 2 cups water; bring to a boil.

3. 3

   Cover, then simmer for 20 minutes without lifting lid.

4. 4

   Put cooked rice in mixing bowl; add oil, vinegar and mustard.

5. 5

   Toss with a fork to mix well.

6. 6

   Gently fold in cooked vegetables.

7. 7

   You will need 2 cups total so use your choice of green peas, carrots, corn and green beans.

8. 8

   Add the diced green pepper and cucumber.

9. 9

   Lightly oil a pretty mold; do not use olive oil for this.

10. 10

    Pack rice mixture into mold and refrigerate until thoroughly chilled.

11. 11

    Unmold just before serving.

12. 12

    8 servings.

13. 13

    Carbohydrate 20 g, protein 1 g, fat 7 g, calories 149.

* Per serving · 4 servings · Values may vary.

No additional tips available.