VEGETABLE AND RICE SALAD

Rather than offering a green salad, why not serve a rice salad (made with Louisiana rice, of course). Don’t be afraid to add different kinds of vegetables like chopped artichoke hearts or fresh young peas, or add toasted pecans or almonds if you like a little crunch. You may even try adding chopped cooked shrimp or chicken to stretch it a bit.

Makes 8 Servings

• 2 (6-ounce) boxes of wild and long-grain rice mixture, cooked according to package directions and cooled to room temperature
• 1/2 pound fresh white button mushrooms, sliced
• 1 cup Italian dressing
• 1/4 cup chopped green bell peppers
• 1/4 cup chopped red bell peppers
• 1/4 cup chopped celery
• 1/2 cup chopped green onions
• 3 tablespoons chopped fresh parsley leaves
• Salt and freshly ground black pepper to taste

Combine all of the ingredients together in a large bowl and toss to mix. Cover and refrigerate for at least three hours before serving.