1/2 pound ham hocks
2 green onions, chopped
1 red bell pepper, chopped
1 stalk celery, chopped
1 teaspoon salt
1 teaspoon dried basil
1 cup chopped fresh parsley
1 cup medium grain brown rice
1 1/2 tablespoons rice vinegar
1 egg
1 teaspoon dry mustard powder
1 cup water
1/2 cup chopped onions
2 tablespoons chopped fresh dill weed
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh dill weed
Place ham hocks, green onions, red pepper, celery, salt, basil, parsley, rice, vinegar, egg, dry mustard and water in large bowl. Cover; refrigerate for 1/2 hours.
Place ham hocks in large pot; add water and stir until submerged. Bring to a boil. Reduce heat, cover and simmer 10 minutes.
Stir ham hocks into celery mixture along with parsley bits. Cover; simmer for 5 to 10 minutes. Stir celery mixture into remaining ingredients.
Pour into green salad plastic containers and refrigerate for 2 to 4 hours.