Title: Rice-Vegetable Oriental Salad
Categories: Salad Grain
Yield: 4 Servings

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

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

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