1 tablespoon vegetable oil
1 medium onion, sliced
1 medium yellow squash
1 medium/big cucumber, sliced
1 medium red bell pepper, seeded and chopped
1 medium green bell pepper, seeded and chopped
1 medium onion, sliced
1/2 cup milk
1/2 cup chopped green bell pepper
1 medium green bell pepper, sliced
1/2 cup celery seed
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup uncooked white rice
2 teaspoons frozen lemon juice concentrate
1/4 teaspoon paprika
In a small skillet, heat oil over medium heat. Fry onion slices and squash until golden brown. Remove from heat, and stir in the yellow squash, celery and bell pepper.
In a large bowl, mix the milk, green pepper, onion and celery seed. Stir in the rice, lemon juice concentrate, paprika, salt, basil, oregano, salt, basil and oregano. Pour into a large resealable plastic bag with a small end cap, seal and squeeze. Refrigerate for several hours. Serve at room temperature.