Vegetable Rice Mold Recipe

Name: Vegetable Rice Mold
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. uncooked long grain rice; 1 cucumber, peeled and chopped; salt (optional); 1 large carrot, scraped and diced (optional); 1 c. green beans, drained; 1 c. green peas, drained; 1 red pepper or green pepper, or both; 2 Tbsp. tarragon vinegar; 1/2 tsp. salt (optional); 1/2 tsp. white pepper; 1/4 c. + 1 Tbsp. olive oil; lettuce leaves

Servings: persons

1 1/4 c. uncooked long grain rice
1 cucumber, peeled and chopped
salt (optional)
1 large carrot, scraped and diced (optional)
1 c. green beans, drained
1 c. green peas, drained
1 red pepper or green pepper, or both
2 Tbsp. tarragon vinegar
1/2 tsp. salt (optional)
1/2 tsp. white pepper
1/4 c. + 1 Tbsp. olive oil
lettuce leaves

1
Cook rice according to package directions.
2
Combine vegetables and heat for a few minutes.
3
Combine with rice.
4
In a separate container, combine next three ingredients.
5
Gradually add olive oil and stir until well blended.
6
Pour over salad and toss gently. Spoon mixture into mold coated with vegetable cooking spray. Chill 10 minutes.
7
Invert onto lettuce leaves.
8
Garnish with tomato rose or sweet pepper flower.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 c. uncooked long grain rice, 1 cucumber, peeled and chopped, salt (optional), 1 large carrot, scraped and diced (optional), and more.

Yes, Vegetable Rice Mold falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Rice Mold

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