Rice Salad Mold

Ingredients

• 1 c long grain rice
• 14 c olive oil
• 2 tsp Dijon mustard
• 2 c mixed vegetables cooked
• 12 c green bell pepper diced
• 1 cucumber diced
• salt and pepper to taste

Directions

1. Place rice salt and pepper in small heavy pan with tight fitting lid
2. Add 2 cups water bring to a boil
3. Cover then simmer for 20 minutes without lifting lid
4. Put cooked rice in mixing bowl add oil vinegar and mustard
5. Toss with a fork to mix well
6. Gently fold in cooked vegetables
7. You will need 2 cups total so use your choice of green peas carrots corn and green beans
8. Add the diced green pepper and cucumber
9. Lightly oil a pretty mold do not use olive oil for this
10. Pack rice mixture into mold and refrigerate until thoroughly chilled
11. Unmold just before serving
12. Yield
13. 8 servings
14. Carbohydrate 20 g protein 1 g fat 7 g calories 149