brown rice salad
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| Measure | Ingredient |
|---|---|
| ⅓ cup | Vegetable oil |
| 2 cups | Uncooked brown rice |
| 3 cups | Vegetable stock or water (2 to 3 cups) |
| ¾ cup | French dressing (of choice) |
| ⅔ cup | Sliced water chestnuts |
| ½ cup | Thinly sliced red pepper (sweet) |
| ¼ cup | Minced onion |
| ¼ teaspoon | Garlic powder (optional) |
| ⅛ teaspoon | Italian seasoning (optional) |
| ¾ pounds | Snow peas tips & strings removed |
| ½ pounds | 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 ¼ cup french dressing. Let rice mixture cool. Add the water chestnuts, red pepper, onion, mushrooms and desired seasonings to the rice, then add another ¼ 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 ¼ 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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