Title: Rice-Vegetable Oriental Salad
Categories: Salads, Grains
Yield: 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip