April 11, 2010


2 c. boiling water
2 c. Minute rice
1/2 c. Italian Salad Dressing
1/2 tsp. Louisiana Hot Sauce
2 rounded tsp. French's mustard
2 hard cooked boiled eggs
1/2 c. diced celery
1/2 c. diced green onions
1/4 c. chopped parsley
2 tbsp. pickle relish (sweet)
2 tbsp. black olives, chopped
2 tbsp. green stuffed olives, chopped
4 tbsp. chopped toasted pecans
Mix rice in boiling water. Let stand 5 minutes. Fluff with fork. Cool. Combine all other ingredients with rice. Cover and chill. Makes 10 servings.

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