Brown rice and vegetable salad #2

Yield: 8 Servings

Measure Ingredient
4 cups Cooked and cooled brown rice (I used Uncle Ben's)
1 cup Zucchini; chopped (used a food processor for all chopping)
1 cup Carrots; chopped
¼ cup Purple onion; chopped
1 Clove garlic; chopped (my addition)
1 tablespoon Fresh basil; chopped (my addition)
1 tablespoon Olive oil
1 teaspoon Thyme
2 teaspoons Parsley
¼ cup Fresh lemon
½ teaspoon Salt
Fresh ground pepper to taste.

DRESSING

From: "Nicki A. Eger" <EGER@...> Date: Mon, 19 Aug 1996 8:20:45 -0400 (EDT) Toss all of the salad ingredients together. Mix the dressing ingredients first, and then add to the salad. Toss to mix. Best served chilled, but was actually pretty good warm. Very colorful, and would probably make a great main dish for folks who limit their meat intake. Makes about 8-10 servings (side dish), so my estimate is about 2 grams or so per serving.

Since I made the whole thing in a food processor, it was extremely easy.

Digest eat-lf.v096.n127

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .

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