Olive rice salad
Yield: 6 Servings
Ingredients:
- 2 c Water lightly salted
- 3/4 c Brown rice
- 1 c Corn kernels cooked
- 1/3 c Black olives chopped
- 1/3 c Green olives chopped
- 1 md Red pepper finely diced
- 1 1/2 c Cabbage finely shredded
- 2 ea Scallions chopped
- 1/4 c Olive oil
- 1/2 ea Lemon
Instructions:
juiced Freshly ground pepper Bring the water to a boil in a saucepan. Stir in the rice return to a boil then lower the heat and simmer covered until the water is absorbed about 35 minutes. Fluff the rice with a fork then let it cool completely. Combine the rice with the remaining ingredients in a mixing bowl and toss together thoroughly. Pack in a securely lidded plastic container to transport (to picnics).
