Thursday, October 23, 2008

Rice Salad

1 cup brown rice, cooked according to package directions using chicken or vegetable broth
instead of water
4 scallions, chopped
1/2 green pepper, seeded and chopped
1/2 red pepper, seeded and chopped

Make dressing by whisking the following in a medium bowl:
2 tbl lemon juice
1 glove garlic, minced
1/2 tsp grated lemon rind
1/4 tsp salt
1 pinch pepper
1 tbl grated Parmesan cheese
1/3 c. olive oil

Add the cooked rice and the chopped veggies to the bowl and toss to coat with dressing. Let stand at room temperature for about 20 min. before service.

4-6 servings

No comments: