Brown Rice and Vegetable Salad Recipe
Ingredients
| Brown rice | 1 Cup (16 tbs), uncooked | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| Fresh green beans - 1 cup, cut | ||
| English peas - 1 cup, frozen | ||
| Cucumber | 1 | |
| Sweet red pepper - 1 medium-size, chopped | ||
| Tomato | 1 Large, unpeeled | |
| Unsalted sunflower kernels - 1/3 cup, toasted | ||
| Monterey jack cheese | 1 Cup (16 tbs) | |
| Italian reduced-calorie salad dressing - 1/4 cup | ||
| Tarragon vinegar - 3 tablespoons | ||
| Olive oil | 2 Tablespoon | |
| Freshly ground pepper - 1/4 to 1/2 teaspoon | ||
| Lettuce leaves | 4 | |
Directions
GETTING READY
1) Without salt and butter, cook the rice according to directions on the package. Chill.
MAKING
2) In a saucepan, add carrot, beans, and peas and cover with water.
3) Cook for 5 to 10 minutes, till crisp-tender.
4) Drain and cool.
5) In a bowl, add rice, carrot, beans, peas, cucumber, red pepper, tomato, sunflower kernels, and cheese.
6) Add the next 4 ingredients and stir well.
7) Pour over the salad, and gently toss.
8) Refrigerate till serving time.
SERVING
9) Top over a bed of lettuce leaves.
1) Without salt and butter, cook the rice according to directions on the package. Chill.
MAKING
2) In a saucepan, add carrot, beans, and peas and cover with water.
3) Cook for 5 to 10 minutes, till crisp-tender.
4) Drain and cool.
5) In a bowl, add rice, carrot, beans, peas, cucumber, red pepper, tomato, sunflower kernels, and cheese.
6) Add the next 4 ingredients and stir well.
7) Pour over the salad, and gently toss.
8) Refrigerate till serving time.
SERVING
9) Top over a bed of lettuce leaves.
Chef
