0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables Salads &, S., Dressings 4 Servings

INGREDIENTS

2 c Cooked brown rice
1 c Quartered cherry tomatoes
1/3 c Chopped red onion
1 cn (2 1/4 oz) sliced ripe olives, drained
3 tb Cider vinegar
2 tb Vegetable oil
2 tb Minced fresh parsley
1/2 ts Sugar
1/2 ts Salt
Leaf lettuce, optional

INSTRUCTIONS

In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl,
combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice
mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a
lettuce-lined bowl if desired.
Recipe by: Laura Panfil (ToH June/July 96) Posted to EAT-L Digest 20 Mar 97
by Sean Coate <swcoate@PEGANET.COM> on Mar 20, 1997

A Message from our Provider:

“God Himself does not propose to judge a man until he is dead. So why should you?”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?