Serves: 6
Prep Time: 480 minutes
Meal Occasion: Appetizer, Lunch, Dinner, Morning Snack, Salad, Afternoon Snack, Side Dish
Cuisine Type: American, Californian, Italian, Vegetarian
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 | cup broccoli florets |
| 1/4 | lb. mushrooms |
| 1 | small onion thinly sliced |
| 1 | cup cherry tomatoes |
| 1 | small green pepper cut into thin strips |
| 1 | Tbsp. dill weed chopped |
| 1/4 | cup cider vinegar |
| 2 | Tbsp. water |
| 1/3 | cup vegetable oil |
| 1 | envelope Italian salad dressing mix |
Instructions
1. Cook rice according to package directions.
2. Chop dill weed.
3. Combine oil, vinegar, water, salad dressing mix and dill weed, mixing well.
4. Transfer rice to bowl; stir 1/2 the dressing mixture into hot cooked rice. Cover and chill.
5. Combine vegetables in bowl; pour remaining dressing over vegetables.
6. Cover and chill. Cover and chill at least 8 hours or up to 24 hours.
