Ingredients:
3/4 cup cooked converted rice
3/4 cup cooked wild rice
1 tbsp chopped green olives
1 hard boiled egg chopped
1/4 cup chopped onions
2 tbsp chopped parsely
2 tbsp chopped tomatoes
1 tbsp red wine vinegar
2 tbsp olive oil
2 lg tomatoes cored and slightly carved out
1 1/2 tsp creole mustard
salt
pepper
2 cups romaine lettuce
Directions:
In a bowl, combine the rices, olives, egg, onions, parsley, chopped tomatoes, vinegar, oil and mustard. Season with essence, salt and pepper.
Place lettuce on each salad plate as a base. Fill tomatoes with rice mixture and place it on greens. Garnish with parmesan cheese. This salad is best when served at room temperature.
Serves 2
