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Rice-vegetable Oriental Salad

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CATEGORY CUISINE TAG YIELD
Grains Grains, Salads 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 27
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 283.5mg
Potassium: 170.5mg
Carbohydrates: 5.6g
Fiber: 1.2g
Sugar: 2.2g
Protein: 1.5g


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