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1 (6-ounce) package long-grain and wild rice mix
1 small cucumber, seeded and chopped
1/4 cup sliced green onions
1/4 cup olive oil
1 garlic clove, minced
1/4 teaspoon dry mustard
1/2 cup dry roasted sunflower kernels
1/3 cup slivered almonds, toasted
1 (12-ounce) can shoe peg corn, drained
2 medium carrots, grated
1/3 cup chopped fresh parsley
1/4 cup lemon juice
1/2 teaspoon dried whole dill weed
1/8 teaspoon pepper
Romaine lettuce leaves

Prepare rice according to the package. Cool. Combine rice,
corn, cucumber, carrots, onions, and parsley in a large bowl; set
aside. Combine oil, lemon juice, garlic, dill weed, mustard, and
pepper; pour over rice mixture, and toss gently. Cover and chill 3
hours. Just before serving, stir in sunflower kernels. Arrange
lettuce leaves in individual salad bowls. Spoon salad on top, and
sprinkle with almonds.

Yield: 8-10 servings.

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