Curried Rice Salad - cooking recipe

Ingredients

4 large fresh mushrooms, thinly sliced
2 teaspoons olive oil or 2 teaspoons canola oil
2 small fresh zucchini (quartered lengthwise then cut into 1/2 inch thin slices)
3 green onions, minced
1 cup long grain white rice, precooked and cooled
1/3 cup red bell pepper, finely chopped
2 tablespoons fresh parsley, minced
green leaf lettuce leaf, garnish
for Dressing
1 tablespoon dry sherry (real stuff - NOT cooking sherry)
3 tablespoons fresh lemon juice
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon mild curry powder
1/3 cup canola oil

Preparation

In a skillet, saute mushrooms in oil over medium heat, stirring often, for about 2 minutes or until soft.
Add zucchini slices and green onions and cook, stirring, for about 1 minute (you want the zucchini to still be a bit crisp).
Remove cooked veggies into a large mixing bowl and combine with cooked rice, red bell pepper, and parsley.
In a small bowl, combine all dressing ingredients except oil.
Add oil slowly, while whisking, and blend well.
Pour over rice mixture and toss well.
Test for seasonings- adjust if necessary for flavor or moisture.
Cover and chill (can be chilled overnight if needed).
When ready to serve, line a large salad bowl with clean, dry leafy green lettuce leaves and fill with chilled rice salad.