Recipe of Rice-vegetable Oriental Salad - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: RICE-VEGETABLE ORIENTAL SALAD
Categories : Salads, Grains
Serving size: 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 -----