Make mustard sauce: blend mustard with enough water to make a thick paste. Dilute slightly with wine vinegar; add salad oil while beating until creamy. Add salt & sugar to taste while beating. Cook rice according to package directions. While still warm, add mustard sauce. When cool, add ham, peas & tomatoes. Sprinkle with parsley. MRS WILLIAM J. (ANGELA) WELCH From the
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 5 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 42.4mg||1 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 24.5g|
|Protein 2.3g||3 %|
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Calories per serving: 116
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