Rice Salad

• 3/4 cup cooked converted rice
• 3/4 cup cooked wild rice
• 1 tablespoon chopped green olives
• 1 hard cooked egg, chopped
• 1/4 cup chopped onion
• 2 tablespoons chopped parsley
• 2 tablespoons chopped tomatoes
• 1 tablespoon red wine vinegar
• 2 tablespoons olive oil
• 2 large tomatoes, cored and slightly carved out
• 1 1/2 teaspoons creole mustard
• Essence, recipe follows
• Salt and pepper
• 2 cups chopped Romaine lettuce
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. In a bowl, combine the rices, olives, egg, onion, parsley, tomatoes, vinegar, oil and mustard.
2. Season with Essence, salt and pepper.
3. Place the Romaine on each salad plate as a base.
4. Fill the tomatoes with the salad and place it on the greens.
5. Garnish with Parmesan cheese.
6. This salad is best when served at room temperature.
7. Yield: 2 servings
8. Combine all ingredients thoroughly.
9. Yield: 2/3 cup

rice, rice, green olives, egg, onion, parsley, tomatoes, red wine vinegar, olive oil, tomatoes, creole mustard, salt, romaine lettuce, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/rice-salad-recipe.html (may not work)