Rice-vegetable oriental salad

4 servings

Ingredients

Quantity Ingredient
½ cup Cauliflower, chopped
½ cup Broccoli, chopped
½ cup Carrots, chopped or sliced
½ cup Snow peas, chopped or sliced
½ cup Onions, chopped or sliced
2 tablespoons Soy sauce
2½ cup Cooked Quick Brown Rice
1 teaspoon Cider vinegar
1 dash Ginger and lemon juice

Directions

Cut the vegetables into ½-inch cubes. Place the vegetables in a heavy saucepan with the soy sauce. Cover and simmer over low heat for 5 to 7 minutes until the vegetables are barely tender. Cool and add the remaining ingredients. Chill before serving. Makes 4 servings.

Variations -- Add ½ cup of the following: Sliced water chestnuts, chopped mushrooms, bean sprouts, pineapple chunks.

Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias

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