INGREDIENTS:
2 c. rice, cook and chill
1 1/2 green pepper, chopped
1 (2 oz.) jar pimentos, chopped
1/2 onion, chopped
salt and pepper to taste
Vinaigrette:
1/4 c. vinegar
3/4 c. salad oil
1 tsp. Dijon mustard
1 tsp. chopped parsley
1 tsp. chopped chives
Mix together with wire whisk.
Add pepper, pimento and onion to chilled rice. Mix
well. Pour Vinaigrette over rice. Add salt and pepper to
taste. Place in 8 or 9-inch pan. Press firmly. Chill.
Invert on serving plate. Decorate with hard-cooked eggs,
mushrooms or olives. Good with barbecue or picnic sandwiches.
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