| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Uncooked long grain brown rice, cooked and cooled |
| 3/4 |
c |
Diced carrots |
| 1/4 |
lg |
Red onion; diced |
| 1 |
c |
Celery; diced |
| 1/2 |
c |
Zucchini; diced |
| 1 |
sm |
Sweet red pepper. diced |
| 1/2 |
bn |
Italian parsley (flat leaf); minced |
| 1 1/2 |
c |
Fatfree Vegan dressing- Nasoyannaise works well. |
| 5 |
tb |
Lemon juice |
| 1 1/2 |
tb |
Dried dill weed or 3 tablespoons fresh dill, minced |
| 1/4 |
ts |
Black pepper |
| 1 |
tb |
Dijon mustard (up to 2) |
INSTRUCTIONS
DRESSING
In a large bowl, mix veggies and rice together well. Set aside. Mix
together dressing ingredients and pour into veggie-rice mixture. Mix
together thoroughly and refrigerate for at least one hour. Tastes best when
allowed to chill overnight. Posted to fatfree digest V97 #179 by
JBennicoff@aol.com on Aug 14, 1997
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