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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |