*  Exported from  MasterCook  *
 
                Three-Rice Party Salad (with EASY variation)
 
 Recipe By     : Dettmer & Lloyd-Davies (1993) The Rice Book
 Serving Size  : 18   Preparation Time :3:00
 Categories    : Rice Cookbook
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          wild rice, cooked
    1 1/2  cups          long-grain brown rice -- cooked
    1 1/2  cups          long-grain white rice -- cooked
      1/4  teaspoon      mustard powder
                         The juice of
    1      large         lemon
    8      tablespoons   walnut oil
    3                    shallots -- finely chopped
    4      tablespoons   mixed herbs
 
 Cook the three types of rice separately, as directed on each package.  When
 cooked, spool all the rices together into one large shallow dish to cool.
     Whisk the mustard power, lemon juice and walnut oil together.  Stir into
 the rice with the shallots and herbs.  Refrigerate for 2 hours to allow the
 flavors to blend.  Serve cold.
 
 EASY Variation - buy a package of mixed rices, the one with a “fine herb”
 seasoning packet and lower salt. Cook as directed on the package.  Allow to
 cool.  Use a commercially blended lemon-mustard- Caesar Salad dressing.
 Chill in freezer for 1 hour. Top with chopped, roasted walnuts or pecans and
 a little fresh parsley. (To roast nuts:  roast chopped nuts in a dry wok,
 over moderately high heat, stirring frequently for about 2 minutes or until
 aromatic.  Remove from the hot wok at once and allow to cool in non-metal
 pan before using.)
 
 
 
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 NOTES : “This multicolored salad makes an attractive party dish for large
 number sof guests.  If desired, reheat the salad and serve warm for a buffet.”

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