| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
French |
Salads |
1 |
Recipe |
INGREDIENTS
| 1/3 |
c |
Vegetable oil |
| 2 |
c |
Uncooked brown rice |
| 3 |
c |
Vegetable stock or water (2 to 3 cups) |
| 3/4 |
c |
French dressing (of choice) |
| 2/3 |
c |
Sliced water chestnuts |
| 1/2 |
c |
Thinly sliced red pepper (sweet) |
| 1/4 |
c |
Minced onion |
| 1/4 |
ts |
Garlic powder (optional) |
| 1/8 |
ts |
Italian seasoning (optional) |
| 3/4 |
lb |
Snow peas tips & strings removed |
| 1/2 |
lb |
Fresh mushrooms thinly sliced |
INSTRUCTIONS
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 1/4 cup french dressing. Let rice
mixture cool. Add the water chestnuts, red pepper, onion, mushrooms and
desired seasonings to the rice, then add another 1/4 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 1/4 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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