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Rice-Vegetable Oriental Salad

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CATEGORY CUISINE TAG YIELD
Grains Salads, Grains 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 tb Soy sauce
2 1/2 c Cooked Quick Brown Rice
1 ts 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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