Preparation:
Peel and slice tomatoes. Cut green pepper into strips approximately 1/8-inch wide.
In salad bowl, dissolve mustard in 1 teaspoon water. Add salt and pepper. Stir in oil. Mix well. Add vinegar.
Add green peppers, tomatoes, and rice, tossing after each addition. Let stand in refrigerator for 1/2 hour.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
