 |
Prep Time: 360 Minutes Cook Time: 30 Minutes |
Ready In: 390 Minutes Servings: 6 |
|
Ingredients:
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) |
1/2 cup celery (chopped) |
1/2 cup black olives (pitted and chopped) |
1 can mushroom |
1/4 cup lemon juice |
1 1/2 tablespoons dijon mustard |
3 tablespoons parsley (chopped) |
1/8 teaspoon pepper |
3/4 cup salad oil |
Directions:
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.
|
|