Garden Wild Rice Salad

Yields:	50 servings
Rate this Recipe

36	ounces	long grain and wild rice blend
3	quarts	water
1/4	cup	margarine	or butter
1 1/2	cups	vegetable oil
1	cup	lemon juice
3	cups	tomatoes	fresh, diced
1 1/2	cups	green bell pepper	diced
1 1/2	cups	cucumber	pared and diced
1	cup	parsley leaves	fresh, finely chopped

Cook rice in water with margarine or butter according to package instructions, for 20 minutes.

Transfer rice and remaining liquid to shallow pan, cover and chill.

Fold in remaining ingredients.

Chill before serving.

I used to hate dark chocolate until I made this sauce. I put is over Double Fudge Brownie Icecream so the icecream won't be that sweet.