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

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