It is warm again today, it had been cool all last week and I was fearing that our short summer was over. The sun is out today and it is warmer, thank goodness for that. A friend came over for dinner last night and I made this rice salad to go with BBQ. I am glad I did because when she saw it she was very happy and said “oh you made that salad again, I love it”. Well that worked out well and I sent her home with the leftovers.
2 cups of minute rice & 2 cups of water. Cook the minute rice according to the package directions.
If you don’t want to use minute rice you can use any rice. I think you will need 3-4 cups of cooked rice.
Once the rice is done let it cool.
To the cooled rice add:
1 cup finely chopped celery
1 medium sweet onion finely chopped
1 small sweet bell pepper finely chopped (i used orange pepper as i had one in the fridge)
1 tin of mushrooms
To make the dressing mix together :
1/3 to 1/2 cup white sugar (depending on your taste)
1/2 cup white vinegar
3/4 cup vegetable oil
1 tsp salt
1/2 tsp dry mustard
1/2 tsp celery seed
Our the dressing over the rice mixture and stir well to coat. Refrigerate until ready to eat.
This keeps well for a week in the fridge.