Chilled Rice Salad
3 1/2 cups cooked white, brown or wild rice, chilled
2 green onions, thinly sliced
1/2 green bell pepper, finely chopped
1/4 cup almonds, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon sliced pimiento
1/3 cup CRISCO® Oil
2 tablespoons rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Mix rice, green onions, green pepper, almonds, parsley and pimiento in medium serving bowl. Blend Crisco Oil, rice vinegar, salt and pepper in small mixing bowl.
Pour over rice mixture.
Toss to coat.
Cover and refrigerate at least 2 hours.
Stir and salt and pepper to taste before serving