Brown Rice Salad Recipe

Difficulty LevelEasyCourseMain Dish

MethodFreeze ChillMain IngredientRice

3 cups (750 ml) cooked

brown rice, drained

1/2 cup (125 ml) green onions, chopped

1 cup (250 ml) zucchini, cut

into rounds, blanched

10 oz (284 ml) canned green peas, drained

Dressing 1/2 cup (125 ml) vegetable oil

2 tbsp (30 ml) soy sauce

1 tbsp (15 ml) vinegar

2 tsp (10 ml) curry powder 1 tsp (5 ml) celery seeds

1 tsp (5 ml) salt

In a bowl, mix rice and vegetables.
In a small bowl, mix dressing ingredients.
Pour over rice and vegetables.
Refrigerate 4 hours.

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