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Brown Rice SaladRecipe : Brown Rice Salad
Procedure :
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 & 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 |
