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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: 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).
| Ingredients:
2 Cup(s) Water, lightly salted
3/4 Cup(s) Brown rice
1 Cup(s) Corn kernels, cooked
1/3 Cup(s) Black olives, chopped
1/3 Cup(s) Green olives, chopped
1 medium Red pepper, finely diced
1 1/2 Cup(s) Cabbage, finely shredded
2 Scallions, chopped
1/4 Cup(s) Large sweet peppers, *
1/2 Lemon, juiced |
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