Lemon and Mustard Calamari
	1 Tbs    Olive Oil   1 small    Onion   2 cloves    Garlic   4   Green onions   4 cups    Cooked calrose rice   1/2 cup    Grated parmesan cheese   1 Tbs    Lemon rind, grated   1   Egg, beaten lightly   1 Tbs    mild English mustard   6 medium    calamari hoods     Lemon and Mustard Dressing   1/3 cup    Olive Oil   1 clove    garlic, crushed   2 Tbs    Lemon Juice   2 tsp    Mild English Mustard   1/2 tsp    Sugar     1 Heat oil in pan; cook white onion and garlic, stirring, until onion is soft. Add green onion; cook, stirring, until just soft. 2 Combine rice, onion mixture, cheese, rind, egg and mustard in large bowl. (Can be made ahead to this stage. Cover and refrigerate overnight.) 3 Spoon mixture into calamari hoods, securing ends with toothpicks. Cook calamari on heated oiled barbecue, uncovered, until browned all over and tender. 4 Serve drizzled with Lemon and Mustard Dressing. 5 Lemon and Mustard Dressing: 6 Combine all ingredients in a jar; shake well.   Servings: 12   Copyright © 2006, The Gourmet Saint