Olive rice salad

Yield: 6 servings

Measure Ingredient
2 cups -Water, lightly salted
¾ cup Brown rice; medium grain,raw
1 cup Corn kernels; cooked
⅓ cup Black olives; chopped
⅓ cup Green olives; chopped
1 medium Red pepper; finely diced
1½ cup Cabbage, white; finely shredded
2 \N Scallions; chopped
¼ cup Olive oil
½ \N Lemon; juice of, or more to taste freshly ground pepper

Bring the water to a boil in a saucepan. Stir in the rice, return to a boil, then lower the heat ans simmer, covered, until the water is absorbed, about 35 minutes. Fluff the rice with a fork, then let it cool completely. Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly. Pack in a securely lidded plastic container to transport (to picnics).

SERVES: 6 SOURCE: _Vegetarian Celebrations_ by Nava Atlas in Memorial Day and Beyond Picnic Pleasures chapter posted, not tested by Anne MacLellan Submitted By JOELL ABBOTT On 05-29-95

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