Rice-vegetable oriental salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cauliflower, chopped |
| ½ | cup | Broccoli, chopped |
| ½ | cup | Carrots, chopped or sliced |
| ½ | cup | Snow peas, chopped or sliced |
| ½ | cup | Onions, chopped or sliced |
| 2 | tablespoons | Soy sauce |
| 2½ | cup | Cooked Quick Brown Rice |
| 1 | teaspoon | Cider vinegar |
| 1 | dash | Ginger and lemon juice |
Directions
Cut the vegetables into ½-inch cubes. Place the vegetables in a heavy saucepan with the soy sauce. Cover and simmer over low heat for 5 to 7 minutes until the vegetables are barely tender. Cool and add the remaining ingredients. Chill before serving. Makes 4 servings.
Variations -- Add ½ cup of the following: Sliced water chestnuts, chopped mushrooms, bean sprouts, pineapple chunks.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias