Rice-Vegetable Oriental Salad--The Platinum Recipes Collection

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Rice-Vegetable Oriental Salad

Categories: Salads, Grains
Yield: 4 servings

1/2 c Cauliflower, chopped
1/2 c Broccoli, chopped
1/2 c Carrots, chopped or sliced
1/2 c Snow peas, chopped or sliced
1/2 c Onions, chopped or sliced
2 tb Soy sauce
2 1/2 c Cooked Quick Brown Rice
1 ts Cider vinegar
1 ds Ginger and lemon juice

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.

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