BROWN RICE SALAD

Servings: 1
Ingredients:

1/3 c  Vegetable oil
2 c  Uncooked brown rice
3 c  Vegetable stock or water
-- (2 to 3 cups)
3/4 c  French dressing (of choice)
2/3 c  Sliced water chestnuts
1/2 c  Thinly sliced red pepper
-- (sweet)
1/4 c  Minced onion
1/4 ts Garlic powder (optional)
1/8 ts Italian seasoning (optional)
3/4 lb Snow peas
-- tips and strings removed
1/2 lb Fresh mushrooms
-- thinly sliced

In a heavy casserole, heat the oil over moderate heat. Add the rice and
saute for about 5 minutes or until the rice begins to darken; stir often.
Stir in the vegetable stock, cover the pan and reduce the heat to low.
Simmer until the liquid is absorbed about 1 hour. When the rice is
cooked, toss it while still warm with 1/4 cup french dressing. Let rice
mixture cool. Add the water chestnuts, red pepper, onion, mushrooms and
desired seasonings to the rice, then add another 1/4 cup of dressing and
toss. Chill 1 hour. Meanwhile, cover the snow peas with boiling water.
Let them stand 1 minute, then drain. Rinse with cold water and pat dry.
Cut the snow peas into 1′ pieces and toss them with 1/4 cup dressing with
rice mixture.

Source: Arrowhead Mills ‘Hearty Main Dish Meals without meat’ tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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