| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads &, S., Dressings | 4 | Servings | |
INGREDIENTS
| 2 | c | Cooked brown rice |
| 1 | c | Quartered cherry tomatoes |
| 1/3 | c | Chopped red onion |
| 1 | cn | (2 1/4 oz) sliced ripe olives, drained |
| 3 | tb | Cider vinegar |
| 2 | tb | Vegetable oil |
| 2 | tb | Minced fresh parsley |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| Leaf lettuce, optional |
INSTRUCTIONS
In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl, combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a lettuce-lined bowl if desired. Recipe by: Laura Panfil (ToH June/July 96) Posted to EAT-L Digest 20 Mar 97 by Sean Coate <swcoate@PEGANET.COM> on Mar 20, 1997
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