Title: Brown Rice Salad
Categories: Salad
Yield: 1 Recipe

1/3	c	Vegetable oil
2	c	Uncooked brown rice
3	c	Vegetable stock or water - (2 to 3 cups)
3/4	c	French dressing (of choice)
2/3	c	Sliced water chestnuts
1/2	c	Thinly sliced red pepper - (sweet)
1/4	c	Minced onion
1/4	ts	Garlic powder (optional)
1/8	ts	Italian seasoning (optional)
3/4	lb	Snow peas - tips & strings removed
1/2	lb	Fresh mushrooms - thinly sliced

In a heavy casserole, heat the oil over moderate heat. Add the rice and saute for about 5 minutes or until the rice begins to darken; stir often. Stir in the vegetable stock, cover the pan and reduce the heat to low. Simmer until the liquid is absorbed about 1 hour. When the rice is cooked, toss it while still warm with 1/4 cup french dressing. Let rice mixture cool. Add the water chestnuts, red pepper, onion, mushrooms and desired seasonings to the rice, then add another 1/4 cup of dressing and toss. Chill 1 hour. Meanwhile, cover the snow peas with boiling water. Let them stand 1 minute, then drain. Rinse with cold water and pat dry. Cut the snow peas into 1" pieces and toss them with 1/4 cup dressing with rice mixture.

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

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