Beef Stroganoff Rice Salad

• 2 1/2 c. water
• 1 c. converted rice
• 1 tsp. salt
• 1/2 lb. mushrooms, quartered
• 1 c. sliced celery
• 4 green onions with tops, sliced
• 2 c. dairy sour cream
• 3 Tbsp. cider vinegar
• 1 1/2 tsp. sugar
• dash of cayenne pepper
• salt (optional)
• 1 1/2 tsp. prepared horseradish
• 3/4 lb. roast beef, cut into 1 1/2 x 1/4 x 1/4-inch strips
• 1 can (16 oz.) diced beets, chilled and well drained

1. Bring water to a boil.
2. Stir in rice and salt.
3. Cover tightly and simmer 20 minutes.
4. Remove from heat.
5. Let stand covered until all water is absorbed, about 5 minutes.
6. Transfer to bowl.
7. Cover and chill.
8. Add mushrooms, celery and green onions to rice.
9. Mix well.

water, rice, salt, mushrooms, celery, green onions, sour cream, cider vinegar, sugar, cayenne pepper, salt, horseradish, beef, beets

Taken from www.cookbooks.com/Recipe-Details.aspx?id=386497 (may not work)