|1 cup||Brown rice|
|6 tablespoons||Vegetable oil|
|2 tablespoons||Olive oil|
|3 tablespoons||Lemon juice|
|1 tablespoon||Red wine vinegar|
|3 eaches||Garlic cloves, minced|
|Salt & pepper|
|1 tablespoon||Soy sauce|
|1 pinch||Cayenne, to taste|
|½ cup||Pineapple, chopped|
|2 eaches||Scallions, chopped finely|
|¼ medium||Green bell pepper, diced|
|¼ cup||Raisins, optional|
|1 medium||Carrot, julienned|
Rinse rice & drain well. Combine rice & water. Bring to a boil, reduce heat & simmer for 45 minutes, or until the rice is cooked & the water has been absorbed.
While the rice is cooking, prepare the vinaigrette. While the rice is still hot, stir the rice into the vinaigrette & stir well. Add the vegetables & mix. Cover tightly & refrigerate until ready to serve.
VARIATION: Substitute the lemon juice with orange juice.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 06-15-95
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