Rice, Tomato and Olive Salad
|Long grain rice||3 Tablespoon|
|Tomatoes||4 , skinned|
|Button mushrooms||2 Ounce, thinly sliced (60 Gram)|
|Black olives||1⁄3 Cup (5.33 tbs), stoned and halved|
|Chopped parsley||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|French mustard||1 Teaspoon|
|Chopped basil||2 Teaspoon|
|Caster sugar||1 Teaspoon|
Cook the rice in boiling salted water for 12 to 14 minutes, until tender.
Drain and cool under cold running water, then drain again.
Chop the tomatoes, discarding the seeds.
Put the rice, tomatoes, mushrooms and olives into a bowl and sprinkle over the parsley.
Mix the oil, lemon juice and garlic together.
Blend in the mustard, basil, sugar, and salt and pepper to taste.
Spoon the dressing over the rice mixture and mix well.
Transfer to a serving dish, cover and chill until required.