Vegetable Rice Pointsettia
- 3 1/2 cups rice (not instant) cooked to make 11 cups
- dill fresh
- yellow squash steamed
- green peppers steamed
- red peppers steamed
Rice serves 18-20.
Cook rice. Lightly oil poinsettia pan; pack hot rice into pan.
Turn out immediately onto serving tray.
Position fresh dill for veins, green pepper for leaves.
Using end of tip 12, cut pieces of squash for the center of poinsettia.
Place steamed color yellow squash and red pepper around rice dish.