Warm Brown Rice Salad

Recipe Ingredients

2 3/4 cups	651ml	Salted water
1 cup	160g / 5.6oz	Uncooked long-grain brown rice
3 tablespoons	45ml	Vegetable oil
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Rice or Champagne vinegar - (to 4)
		Touch of Dijon mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Frozen petite peas - thawed
1/4 cup	10g / 0.4oz	Torn basil leaves
1/4 cup	10g / 0.4oz	Chopped flat-leaf parsley leaves

Recipe Instructions

Bring water to a boil, add brown rice, cover and cook over very low heat for 30 minutes. Check the brown rice; if not tender, cook for 5 minutes longer. Drain and spread the rice out in a shallow bowl to cool somewhat.

While rice is cooking, in the bottom of a mixing bowl combine the oils, vinegar, mustard and season to taste with salt and pepper.

When ready to serve, combine the rice, peas, basil and parsley and adjust the seasoning.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6695) - - from the TV FOOD NETWORK

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