6 c. warmed cooked regular rice (2 cups uncooked)
1/4 to 1/2 c. salad oil, start with less, add more if salad seems dry
Juice of 2 lemons (about 1/3 cup)
8 green onions, thinly sliced, including some green tops
2 tbsp. minced parsley
2 tbsp. snipped fresh dill or 1 tsp. dried dill weed

Combine all ingredients, salt to taste. Pack into (lightly) oiled 6 cup ring mold. Chill. Keep in mold to transport. To serve, unmold on serving plate, and garnish with lemon slices and parsley springs. Serves 8.

Great potato salad substitute for picnics. Also good with fish. Our family likes it even better served while its warm.