Rice Salad

Course : Salads
Serves: 1
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Preparation / Directions:

Cook together as for steamed rice: 1 cup brown rice until liquid is absorbed 1 Tablespoon soy sauce 1 clove garlic Immediately while hot add: 2 ripe tomatoes but in cubes, 6 scallions, tops and all; 1/4 lb. fresh mushrooms; 1/2 cup currants, or raisins; 1/2 cup pecans; 1/2 cup sliced black olives; 1/2 pkg. frozen peas, slightly cooked. DRESS with: 1/2 cup olive oil; 1 Tablespoon Dijon mustard; 1/2 cup fresh basil leaves or 1 Tablespoon dried; 1 Tablespoon Parmesan cheese; 2 Tables spoon tarregon vinegar; salt and white pepper to taste. (May be made a day ahead) refrigerated.


Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium

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