RICE-VEGETABLE ORIENTAL SALAD

16.10.2008 | Author: Cook | Posted in Brown rice
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RICE-VEGETABLE ORIENTAL SALAD


Servings: 4
Ingredients: 

  • 1/2 c  Cauliflower, chopped
    • 

  • 1/2 c  Broccoli, chopped
    • 

  • 1/2 c  Carrots, chopped or sliced
    • 

  • 1/2 c  Snow peas, chopped or sliced
    • 

  • 1/2 c  Onions, chopped or sliced
    • 

  • 2 tb Soy sauce
    • 

  • 2 1/2 c  Cooked Quick Brown Rice
    • 

  • 1 ts Cider vinegar
    • 

  • 1 ds Ginger and lemon juice
    •

Cut the vegetables into 1/2-inch cubes. Place the vegetables in a heavy
saucepan with the soy sauce. Cover and simmer over low heat for 5 to 7
minutes until the vegetables are barely tender. Cool and add the
remaining ingredients. Chill before serving. Makes 4 servings.

Variations — Add 1/2 cup of the following: Sliced water chestnuts,
chopped mushrooms, bean sprouts, pineapple chunks.

Source: Arrowhead Mills ‘Quick Brown Rice’ tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic format courtesy of: Karen Mintzias

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