Rice Salad Mold

• 1 c. long grain rice
• 1/4 c. olive oil
• 2 tsp. Dijon mustard
• 2 c. mixed vegetables, cooked
• 1/2 c. green bell pepper, diced
• 1 cucumber, diced
• salt and pepper to taste

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.

long grain rice, olive oil, mustard, mixed vegetables, green bell pepper, cucumber, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302248 (may not work)