Rice-vegetable Oriental Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Cauliflower, chopped
1/2 cup: Broccoli, chopped
1/2 cup: Carrots, chopped or sliced
1/2 cup: Snow peas, chopped or sliced
1/2 cup: Onions, chopped or sliced
2 tbsp: Soy sauce,
2 1/2 cup: Cooked Quick Brown Rice,
1 tsp: Cider vinegar,
1 dash: Ginger and lemon juice,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp