Rice Salad Milano

Cooking Instructions:

  • 3 cups hot cooked Lundberg Long Grain White Rice
  • 1/4 cup vegetable oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground black pepper
  • 1 small zucchini, thinly sliced
  • 1 medium tomato, seeded and chopped
  • 3 tablespoons grated Parmesan cheese

    Spoon rice into large bowl. Blend oil, lemon juice, garlic, salt, rosemary, oregano and pepper; stir into rice. Cover; let cool. Add zucchini, tomato and cheese. Serve at room temperature or chill. Makes 6 servings.