Summer rice salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked brown rice |
| 1 | cup | Quartered cherry tomatoes |
| ⅓ | cup | Chopped red onion |
| 1 | can | (2 1/4 oz) sliced ripe olives, drained |
| 3 | tablespoons | Cider vinegar |
| 2 | tablespoons | Vegetable oil |
| 2 | tablespoons | Minced fresh parsley |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| Leaf lettuce, optional | ||
Directions
In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired.
Recipe by: Laura Panfil (ToH June/July 96) Posted to EAT-L Digest 20 Mar 97 by Sean Coate <swcoate@...> on Mar 20, 1997