RICE SALAD ARLECCHINO

1 1/2 cups converted white rice

1 tea. salt

2 carrots, grated (1 cup)

2 vine-ripened tomatoes, seeded and chopped (1 cup)

1 small zucchini, grated (1 cup)

1/4 cup capers, rinsed

1/4 cup chopped fresh parsley

2 tab. white-wine vinegar

2 tab. water

2 tea. whole-grain mustard

1 tea. anchovy paste

2 tab. olive oil

freshly ground black pepper to taste

Bring 2 1/2 cups of water to a boil in a saucepan. Add rice and salt, lower heat, cover and simmer until the rice is tender, about 17 min. Drain and rinse under cold water until cool. In a large bowl, combine rice, capers and parsley; toss gently to blend. In a small bowl, combine vinegar, water, mustard and anchovy paste; slowly whisk in oil. Pour over the rice and toss to blend. Season to taste with pepper. Makes about 8 cups. Serves 6.

RICE SALAD

Combine cooked rice with chopped, hard-cooked egg, chopped celery, onion and pickle.. Add mayonnaise and mustard to taste. Chill.