Confetti Rice Salad

• 1 c. uncooked white rice
• 3 c. coarsely chopped broccoli
• 1 Tbsp. olive oil
• 2 Tbsp. cider vinegar
• 1 Tbsp. chicken broth
• 1/4 tsp. salt
• 1/8 tsp. white pepper
• 1/2 c. buttermilk
• 3 Tbsp. mayonnaise
• 1 Tbsp. Dijon mustard
• 2 Tbsp. instant dry milk
• 1/2 tsp. sugar
• 1 c. cubed zucchini
• 1 celery stalk, thinly sliced
• 1/4 c. finely chopped red onions
• 1/2 sweet pepper, chopped

1. Cook rice and set aside.
2. Place broccoli in medium saucepan. Add 1-inch of water.
3. Cover and bring to a boil over high heat. Reduce heat and cook for 1 to 2 minutes.
4. Rinse under cold running water to set color.
5. Drain well and set aside.

white rice, broccoli, olive oil, cider vinegar, chicken broth, salt, white pepper, buttermilk, mayonnaise, mustard, milk, sugar, zucchini, celery stalk, red onions, sweet pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=398878 (may not work)