Brown rice and vegetable salad #2
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cooked and cooled brown rice (I used Uncle Ben's) |
| 1 | cup | Zucchini; chopped (used a food processor for all chopping) |
| 1 | cup | Carrots; chopped |
| ¼ | cup | Purple onion; chopped |
| 1 | Clove garlic; chopped (my addition) | |
| 1 | tablespoon | Fresh basil; chopped (my addition) |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Thyme |
| 2 | teaspoons | Parsley |
| ¼ | cup | Fresh lemon |
| ½ | teaspoon | Salt |
| Fresh ground pepper to taste. | ||
Directions
DRESSING
From: "Nicki A. Eger" <EGER@...> Date: Mon, 19 Aug 1996 8:20:45 -0400 (EDT) Toss all of the salad ingredients together. Mix the dressing ingredients first, and then add to the salad. Toss to mix. Best served chilled, but was actually pretty good warm. Very colorful, and would probably make a great main dish for folks who limit their meat intake. Makes about 8-10 servings (side dish), so my estimate is about 2 grams or so per serving.
Since I made the whole thing in a food processor, it was extremely easy.
Digest eat-lf.v096.n127
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .
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