Brown rice salad

1 recipe

Ingredients

Quantity Ingredient
⅓ cup Vegetable oil
2 cups Uncooked brown rice
3 cups Vegetable stock or water (2 to 3 cups)
¾ cup French dressing (of choice)
⅔ cup Sliced water chestnuts
½ cup Thinly sliced red pepper (sweet)
¼ cup Minced onion
¼ teaspoon Garlic powder (optional)
⅛ teaspoon Italian seasoning (optional)
¾ pounds Snow peas tips & strings removed
½ pounds Fresh mushrooms thinly sliced

Directions

In a heavy casserole, heat the oil over moderate heat. Add the rice and saute for about 5 minutes or until the rice begins to darken; stir often. Stir in the vegetable stock, cover the pan and reduce the heat to low. Simmer until the liquid is absorbed about 1 hour. When the rice is cooked, toss it while still warm with ¼ cup french dressing. Let rice mixture cool. Add the water chestnuts, red pepper, onion, mushrooms and desired seasonings to the rice, then add another ¼ cup of dressing and toss. Chill 1 hour. Meanwhile, cover the snow peas with boiling water. Let them stand 1 minute, then drain. Rinse with cold water and pat dry. Cut the snow peas into 1" pieces and toss them with ¼ cup dressing with rice mixture.

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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