| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Salads, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | c | Water, lightly salted |
| 3/4 | c | Brown rice |
| 1 | c | Corn kernels, cooked |
| 1/3 | c | Black olives, chopped |
| 1/3 | c | Green olives, chopped |
| 1 | md | Red pepper, finely diced |
| 1 1/2 | c | Cabbage, finely shredded |
| 2 | Scallions, chopped | |
| 1/4 | c | Olive oil |
| 1/2 | Lemon, juiced | |
| Freshly ground pepper |
INSTRUCTIONS
Bring the water to a boil in a saucepan. Stir in the rice, return to a boil, then lower the heat and simmer, covered, until the water is absorbed, about 35 minutes. Fluff the rice with a fork, then let it cool completely. Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly. Pack in a securely lidded plastic container to transport (to picnics).
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”