Ingredients

3 C.(s) cooked rice
1 C.(s) diced carrots
1 C.(s) diced green bell pepper
1 C.(s) sliced mushrooms
1 C.(s) green peas
1 small celery stalk
2 Tbsp. chopped fresh parsley
Marinade
1/4 C.(s) olive oil
1/4 C.(s) vegetable oil
1/4 C.(s) lemon juice
1 each garlic clove, pressed
1 tsp. dried tarragon
1 tsp. dill
1 tsp. marjoram
1 tsp. basil

Cooking Instructions

Place the rice in a large bowl. Steam the carrots, peppers, mushrooms and peas, separately, till tender but firm. Add steamed vegetables, celery and parsley to rice. Whisk marinade ingredients together. Pour over the rice mixture and toss gently. Refrigerate till well chilled, stirring occasionally. Garnish with tomato wedges and green olives.
 
 
"But solid food is for the mature, who because of practice have their senses trained to discern good and evil." (Hebrews 5:14)