Rice-Vegetable Oriental Salad

Recipe Ingredients

1/2 cup	73g / 2.6oz	Cauliflower - chopped
1/2 cup	73g / 2.6oz	Broccoli - chopped
1/2 cup	55g / 1.9oz	Carrots - chopped or sliced
1/2 cup	73g / 2.6oz	Snow peas - chopped or sliced
1/2 cup	31g / 1.1oz	Onions - chopped or sliced
2 tablespoons	30ml	Soy sauce
2 1/2 cups	400g / 14oz	Cooked quick brown rice
1 teaspoon	5ml	Cider vinegar
1		Ginger and lemon juice

Recipe Instructions

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"

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