---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Rice Salad Mold
 Categories: Salads
      Yield: 8 servings
 
 
        1 c  long-grain rice
  :          salt
  :          black pepper
      1/4 c  olive oil
        2 ts Dijon mustard
        2 c  mixed vegetables -- cooked
      1/2    green bell pepper -- finely
  :          diced
        1    cucumber -- peeled and
  :          diced
  
  1. Place rice, salt and pepper in small heavy pan with
  tight fitting lid. Add 2 cups water; bring to a boil,
  cover, then simmer for 20 minutes without lifting lid.
  2. Put cooked rice in mixing bowl, add oil, vinegar
  and mustard. Toss with a fork to mix well. 3. Gently
  fold in cooked vegetables. You will need 2 cups total
  so use your choice of green peas, carrots, corn, green
  beans, etc. Add the diced green pepper and cucumber.
  4. Lightly oil a decorative mold; do not use olive oil
  for this. Pack rice mixture into mold and refrigerate
  until thoroughly chilled. Unmold just before serving.
  
  Recipe By     : Jo Anne Merrill
 
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