Pebble Salad

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Pebble Salad

Serves 8 to 10 as a side dish; 6 as a main course

2 1/3 cups water

1 package Uncle Ben's long-grain and wild rice

1 (12-ounce) can whole-kernel corn, drained

1 small cucumber, seeded and chopped

2 medium carrots, coarsely chopped

2 green onions, with tops, thinly sliced

1/3 cup chopped parsley

1/4 cup lemon juice

1/3 cup olive or vegetable oil

2 cloves garlic, minced

1/2 teaspoon dill weed

1/4 teaspoon dry mustard

1/4 teaspoon pepper

1/2 cup dry-roasted sunflower seeds

romaine lettuce

1/3 cup slivered almonds

Bring water and rice to a boil in medium saucepan. Cover tightly and simmer until all liquid is absorbed, about 25 minutes. Transfer to a large bowl and let cool to room temperature. Stir in corn, cucumber, carrots, green onions and parsley. Combine lemon juice, oil, garlic, dill weed, mustard and pepper in a small bowl and mix well. Stir into rice mixture. Cover and chill several hours or overnight. Stir in sunflower seeds. Serve on lettuce-lined plates and sprinkle with almonds.