Brown Rice and Vegetable Salad

Recipe Ingredients

1 tablespoon	15ml	Onion - finely chopped (medium)
1		Garlic cloves - crushed
2 oz	56g	Olive oil
8 oz	227g	Long-grain brown rice
3/4		Vegetable stock
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Turmeric
8 oz	227g	French beans
4 oz	113g	Peas - fresh or frozen
4 oz	113g	Corn - fresh or frozen
1		Red bell pepper - chopped
4 oz	113g	Peanuts -=or=- cashews

Recipe Instructions

Cook the onion and garlic in the olive oil until soft and golden. Stir in the rice until coated evenly with the oil.

Add the stock, salt and turmeric. Bring to a boil and simmer for about 40 minutes. The rice should be tender and all the liquid absorbed.

While the rice is cooking, prepare the vegetables. Cut the beans into small chunks.

Cook in boiling salted water until tender (I'd prefer to steam them).

Drain well.

Cool the rice and vegetables and mix together with the bell pepper. Stir in half the nuts and place in a serving bowl.

Sprinkle with the remaining nuts.

Serve with an oil and vinegar dressing if liked.

Source:
Mary Norwak, "Grains, Beans and Pulses"

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