Brown Rice Salad Recipe

Step 1

In a heavy casserole, heat the oil over moderate heat. Add the rice and saute for about 5 minutes or until the rice begins to darken; stir often. Stir in the vegetable stock, cover the pan and reduce the heat to low. Simmer until the liquid is absorbed about 1 hour. When the rice is cooked, toss it while still warm with 1/4 cup french dressing. Let rice mixture cool. Add the water chestnuts, red pepper, onion, mushrooms and desired seasonings to the rice, then add another 1/4 cup of dressing and toss. Chill 1 hour. Meanwhile, cover the snow peas with boiling water. Let them stand 1 minute, then drain. Rinse with cold water and pat dry. Cut the snow peas into 1" pieces and toss them with 1/4 cup dressing with rice mixture.

Source: Arrowhead Mills "Hearty Main Dish Meals without meat" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

Things You'll Need

  • 1/3c Vegetable oil
  • 2c Uncooked brown rice
  • 3c Vegetable stock or water
  • -- (2 to 3 cups)
  • 3/4c French dressing (of choice)
  • 2/3c Sliced water chestnuts
  • 1/2c Thinly sliced red pepper
  • -- (sweet)
  • 1/4c Minced onion
  • 1/4ts Garlic powder (optional)
  • 1/8ts Italian seasoning (optional)
  • 3/4lb Snow peas
  • -- tips & strings removed
  • 1/2lb Fresh mushrooms
  • -- thinly sliced

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