Variegated Rice Salad - cooking recipe

Ingredients

1 c. cooked rice
2 1/2 c. boiling water
1 tsp. salt
2 c. shredded red or green cabbage
1 1/2 c. (about 6 oz.) cut green beans, blanched
4 hard-cooked eggs, sliced
1 1/2 c. shredded carrots
1 1/2 c. cauliflowerets
1 1/2 c. sliced mushrooms
1/2 c. thinly sliced green onion (and tops)
3/4 c. mayonnaise or salad dressing
1/2 c. sour cream
2 Tbsp. minced parsley
2 Tbsp. grated Parmesan cheese
1 tsp. sugar
1/4 tsp. white pepper

Preparation

Prepare rice according to package directions and chill.
Layer red cabbage, beans, eggs and rice in a large glass bowl. Repeat with remaining vegetables.
Mix mayonnaise and remaining ingredients.
Spread over top.
Loosely cover with plastic wrap and refrigerate 8 hours or overnight.
Yields 12 servings, 127 calories per serving.