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Title: A Different Rice Salad
Categories: Salad Vegetable Side Check
Yield: 6 Servings
| 1 | c | Brown rice |
| 1 1/2 | c | Water |
| VINAIGRETTE | ||
| 6 | tb | Vegetable oil |
| 2 | tb | Olive oil |
| 3 | tb | Lemon juice |
| 1 | tb | Red wine vinegar |
| 3 | Garlic cloves, minced | |
| Salt & pepper | ||
| 1 | tb | Soy sauce |
| 1 | pn | Cayenne, to taste |
| 1 | ts | Basil |
| 1/2 | c | Pineapple, chopped |
| VEGETABLES | ||
| 2 | Scallions, chopped finely | |
| 1/4 | md | Green bell pepper, diced |
| 1/4 | c | Raisins, optional |
| 1 | md | Carrot, julienned |
Rinse rice & drain well. Combine rice & water. Bring to a boil, reduce heat & simmer for 45 minutes, or until the rice is cooked & the water has been absorbed.
While the rice is cooking, prepare the vinaigrette. While the rice is still hot, stir the rice into the vinaigrette & stir well. Add the vegetables & mix. Cover tightly & refrigerate until ready to serve.
VARIATION: Substitute the lemon juice with orange juice.
Recipe by Mark Satterly
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