Total Time
40mins
Prep 20 mins
Cook 20 mins

From "A Knockout Kabob Party", Good Food Magazine, September 1986. Prep time does not include 1 hour marinating time.

Ingredients Nutrition

Directions

  1. Heat 2-1/2 cups water and 1 t. salt in medium saucepan to boiling. Add rice and stir. Reduce heat to low; cook covered until water is absorbed, 10-12 minutes. Let stand covered 10 minutes.
  2. Meanwhile, toast pine nuts in medium skillet over medium heat, shaking pan frequently, until golden brown, 5-7 minutes. Transfer to small bowl; let cool.
  3. Make dressing: Whisk oil, lime juice, mayonnaise, mustard, remaining 1 t. salt, and pepper to taste in small bowl. Pour half the dressing over warm rice and toss to coat. Add mushrooms, peppers, scallions, and half the cilantro; toss to combine. Let stand covered at room temperature 1 hour.
  4. When ready to serve rice salad, add remaining dressing and cilantro and the pine nuts; toss to combine.

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