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RICE-VEGETABLE ORIENTAL SALAD



Ingredients:
1/2 Cup(s) Cauliflower, chopped
1/2 Cup(s) Broccoli, chopped
1/2 Cup(s) Carrots, chopped or sliced
1/2 Cup(s) Snow peas, chopped or sliced
1/2 Cup(s) Onions, chopped or sliced
2 Tablespoon(s) Med carrots, sliced thin
2 1/2 Cup(s) Cooked Quick Brown Rice
1 Teaspoon(s) Cider vinegar
1 Dash(s) 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
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