Rice-Vegetable Oriental Salad

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Rice-Vegetable Oriental Salad Ingredients

1/2 c Cauliflower, chopped	2 tb Soy sauce
1/2 c Broccoli, chopped	2 1/2 c Cooked Quick Brown Rice
1/2 c Carrots, chopped or sliced	1 ts Cider vinegar
1/2 c Snow peas, chopped or sliced	1 ds Ginger and lemon juice
1/2 c Onions, chopped or sliced

Instructions for Rice-Vegetable Oriental Salad

Cut the vegetables into 1/2-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 1/2 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip

Main Ingredient: RiceCuisine: Uncategorized

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