Warm Rice Salad

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

• Ready In: 40 mins
• Serves: 8

Ingredients

• 2 1⁄2 cups water
• 2  teaspoons salt
• 1 1⁄2 cups long-grain rice
• 3  ounces pine nuts (3/4 cup)
• 3⁄4 cup olive oil
• 1⁄4 cup fresh lime juice
• 1⁄4 cup mayonnaise
• 1  tablespoon Dijon mustard
•  fresh ground pepper
• 8  ounces fresh mushrooms, quartered (about 2 cups)
• 2  medium red bell peppers, stemmed, seeded, cut into 1/2-inch cubes (about 1 cup)
• 2  large scallions, cut diagonally into 1-inch pieces (white and green parts, about 1/2 cup)
• 1⁄4 cup  chopped fresh cilantro

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.