A different rice salad
6 servings
Ingredients
| Quantity | 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 |
Directions
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