Brown rice & vegetable salad
Yield: 4 Servings
Ingredients:
- 1 md Onion finely chopped
- 1 ea Garlic cloves crushed
- 2 oz Olive oil
- 8 oz Long-grain brown rice
- 3/4 pt Vegetable stock
- 1 ts Salt
- 1/2 ts Turmeric
- 8 oz French beans
- 4 oz Peas fresh or frozen
- 4 oz Corn fresh or frozen
- 1 ea Red bell pepper chopped
- 4 oz Peanuts -=OR=- cashews
Instructions:
Cook the onion & garlic in the olive oil until soft & golden. Stir in the rice until coated evenly with the oil. Add the stock salt & turmeric. Bring to a boil & simmer for about 40 minutes. The rice should be tender & 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 & vegetables & mix together with the bell pepper. Stir in half the nuts & place in a serving bowl. Sprinkle with the remaining nuts. Serve with an oil & vinegar dressing if liked. Mary Norwak Grains, Beans & Pulses
