Title: Gazpacho Salad
Categories: Salads, Vegetables
Yield: 4 Servings

1 1/2 c Cooked rice
- cooled to room temperature
2 lg Tomatoes; cut in wedges
1 c Sliced fresh mushrooms
1/4 c Green pepper strips
1/4 c Sliced green onions
-- including tops
1 tb Snipped fresh parsley
-OR- cilantro
2 tb Vegetable oil
2 tb White vinegar
1 Garlic clove; minced
1/4 ts Basil leaves
1/8 ts Salt
1/8 ts Ground black pepper
Lettuce leaves

Combine rice, vegetables, and parsley in large bowl. Combine oil,
vinegar, garlic, basil, salt, and pepper in small bowl. Pour over rice
mixture and toss lightly. Serve on lettuce leaves.

Each serving provides:
* 149 calories
* 2.4 grams protein
* 7.4 grams fat
* 18.9 grams carbohydrate
* 77 milligrams sodium
* 0 milligrams cholesterol

Source: Cooking with Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip