Yield: 1 Servings
Measure | Ingredient |
---|---|
1 cup | Uncooked long grain brown rice, cooked and cooled |
¾ cup | Diced carrots |
¼ large | Red onion; diced |
1 cup | Celery; diced |
½ cup | Zucchini; diced |
1 small | Sweet red pepper. diced |
½ bunch | Italian parsley (flat leaf); minced |
1½ cup | Fatfree Vegan dressing- Nasoyannaise works well. |
5 tablespoons | Lemon juice |
1½ tablespoon | Dried dill weed or 3 tablespoons fresh dill, minced |
¼ teaspoon | Black pepper |
1 tablespoon | Dijon mustard (up to 2) |
DRESSING
In a large bowl, mix veggies and rice together well. Set aside. Mix together dressing ingredients and pour into veggie-rice mixture. Mix together thoroughly and refrigerate for at least one hour. Tastes best when allowed to chill overnight. Posted to fatfree digest V97 #179 by JBennicoff@... on Aug 14, 1997