Cooking Recipe Rice-Vegetable Oriental Salad
Recipe 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
Directions
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