Warm brown rice salad (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | cup | Salted water |
| 1 | cup | Uncooked long grain brown rice |
| 3 | tablespoons | Vegetable |
| 3 | tablespoons | Olive oil |
| 3 | tablespoons | Rice or champagne vinegar, (up to 4) |
| Dijon mustard | ||
| Salt and freshly ground pepper | ||
| 2 | cups | Thawed frozen \"petite\" peas |
| ¼ | cup | Torn basil leaves |
| ¼ | cup | Chopped flat leaf parsley leaves |
Directions
Bring water to a boil, add brown rice, cover and cook over very low heat for 30 minutes. Check the brown rice; if not tender, cook for 5 minutes longer. Drain and spread the rice out in a shallow bowl to cool somewhat.
While rice is cooking in the bottom of a mixing bowl combine the oils, vinegar, mustard and season to taste with salt and pepper.
When chicken is done, combine the rice, peas, basil and parsley and adjust the seasoning.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6695 Posted to MC-Recipe Digest V1 #626 by 4paws@... (Shermeyer-Gail) on May 29, 1997