Brown rice and vegetable salad

Yield: 4 Servings

Measure Ingredient
1 medium Onion, finely chopped
1 \N Garlic cloves, crushed
2 ounces Olive oil
8 ounces Long-grain brown rice
¾ pint Vegetable stock
1 teaspoon Salt
½ teaspoon Turmeric
8 ounces French beans
4 ounces Peas, fresh or frozen
4 ounces Corn, fresh or frozen
1 \N Red bell pepper, chopped
4 ounces Peanuts -=OR=- cashews

Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock, salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & all the liquid absorbed.

While the rice is cooking, prepare the vegetables. Cut the beans into small chunks. Cook in boiling salted water until tender (I'd prefer to steam them). Drain well.

Cool the rice & vegetables & mix together with the bell pepper. Stir in half the nuts & place in a serving bowl. Sprinkle with the remaining nuts. Serve with an oil & vinegar dressing if liked.

Mary Norwak, "Grains, Beans & Pulses" File

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