A different rice salad

Yield: 6 servings

Measure Ingredient
1 cup Brown rice
1½ cup Water
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
1 teaspoon Basil
½ cup Pineapple, chopped
2 eaches Scallions, chopped finely
¼ medium Green bell pepper, diced
¼ cup Raisins, optional
1 medium Carrot, julienned

VINAIGRETTE

VEGETABLES

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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