Summer Rice Salad
Main Line Entertains
1-1/2 cups Basmati rice
Juice of 1 lemon
4 ribs celery, sliced
1/2 cup currants
1 cup olive oil
4 teaspoons Dijon mustard
Salt and pepper to taste
1/2 cup pecans
Chopped fresh parsley to taste
Cook the rice using the package directions and drain. Add the lemon juice, celery, red onion, currants, olive oil, Dijon mustard, salt, and pepper, and mix well. Cover and marinate in the refrigerator for 8 to 24 hours. Stir in the pecans and parsley just before serving.
Yield: 8–10 servings
Notes: