Date: Thu, 24 Apr 1997 19:46:32 +0100
From: Liz Walkley (E.Walkley@gcal.ac.uk)
mixed rice salad
This recipe is very flexible - I love corn and red peppers, but other
veg could be substituted.
1 cup brown rice, cooked
1 cup white rice, cooked
1/2 cup wild rice, cooked
1 red pepper, chopped
1 can sweetcorn, drained
4 spring onions, chopped
for the dressing: 3 T. ff yogurt mixed with the juice of 1 lemon
Allow rices to cool after cooking, then combine with the veggies. Mix in
dressing, and allow sit for afew hours, or preferably overnight, to allow
flavours to meld.