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.