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.