1 1/2 c. long grain rice
1 bunch scallions, thinly sliced
1 green bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
8 oz can diced tomatoes
2 tbsp. parsley, chopped
for the dressing:
4 tbsp. french dressing
1 tsp. dijon mustard
salt and pepper
cook the rice according to directions until al dente. be careful not to overcook it.
drain the rice and rinse thoroughly under cold running water and drain again. leave the rice to cool completely.
place the rice in a large serving bowl, add vegetables and dressing. toss together well and serve.
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