Rice Salad Mold - cooking recipe

Ingredients

1 c. long grain rice
1/4 c. olive oil
2 tsp. Dijon mustard
2 c. mixed vegetables, cooked
1/2 c. green bell pepper, diced
1 cucumber, diced
salt and pepper to taste

Preparation

Place rice, salt and pepper in small heavy pan with tight fitting lid.
Add 2 cups water; bring to a boil.
Cover, then simmer for 20 minutes without lifting lid.
Put cooked rice in mixing bowl; add oil, vinegar and mustard.
Toss with a fork to mix well.
Gently fold in cooked vegetables.
You will need 2 cups total so use your choice of green peas, carrots, corn and green beans.
Add the diced green pepper and cucumber.
Lightly oil a pretty mold; do not use olive oil for this.
Pack rice mixture into mold and refrigerate until thoroughly chilled.
Unmold just before serving.
Yield:
8 servings.
Carbohydrate 20 g, protein 1 g, fat 7 g, calories 149.