*  Exported from  MasterCook  *
 
                         Warm Brown Rice Salad (Mf)
 
 Recipe By     : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6695
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Rice/grain-sal                   Side-sal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 3/4  cups          salted water
    1      cup           uncooked long grain brown rice
    3      tablespoons   vegetable
    3      tablespoons   olive oil
    3      tablespoons   rice or champagne vinegar -- (up to 4)
                         dijon mustard
                         salt and freshly ground pepper
    2      cups          thawed frozen “petite” peas
      1/4  cup           torn basil leaves
      1/4  cup           chopped flat leaf parsley leaves
 
 Bring water to a boil, add brown rice, cover and cook over very low heat
 for 30 minutes. Check the brown rice; if not tender, cook for 5 minutes
 longer. Drain and spread the rice out in a shallow bowl to cool somewhat.
 
 While rice is cooking in the bottom of a mixing bowl combine the oils,
 vinegar, mustard and season to taste with salt and pepper.
 
 When chicken is done, combine the rice, peas, basil and parsley and adjust
 the seasoning.
 
 Yield: 4 servings 
 
 Busted  by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
 
 
 
 
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