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A Different Rice Saladsalads, vegetables, rice, side dish 1 cup brown rice 1 1/2 cup water ----VINAIGRETTE---- 6 tablespoon vegetable oil 2 tablespoon olive oil 3 tablespoon lemon juice 1 tablespoon red wine vinegar 3 each garlic cloves, minced 1 salt & pepper 1 tablespoon soy sauce 1 pinch cayenne, to taste 1 teaspoon basil 1/2 cup pineapple, chopped ----VEGETABLES---- 2 each scallions, chopped finely 1/4 medium green bell pepper, diced 1/4 cup raisins, optional 1 medium 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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