Rice Salad

• 2 cups long grain rice
• 4 cups vegetable broth or 4 cups chicken broth
• 1 (2 ounce) jar pimientos
• 1 clove garlic (finely chopped)
• 1 green pepper (chopped)
• 12 cup celery (chopped)
• 12 cup black olives (pitted and chopped)
• 1 can mushroom
• 14 cup lemon juice
• 1 12 tablespoons Dijon mustard
• 3 tablespoons parsley (chopped)
• 18 teaspoon pepper
• 34 cup salad oil

1. In a large pan combine rice and broth.
2. Bring to a boil.
3. Simmer for 20-25 minutes stirring once in a while until all of the broth is absorbed.
4. In a jar combine the following: lemon juice, mustard, parsley, pepper and salad oil.
5. Shake well and pour over rice.
6. Add the rest of the ingredients.
7. Chill for 6 hours.

long grain rice, vegetable broth, pimientos, clove garlic, green pepper, celery, black olives, mushroom, lemon juice, mustard, parsley, pepper, salad oil

Taken from www.food.com/recipe/rice-salad-14538 (may not work)