Recipe By : McDougall Newsletter, May-June, 1997
Serving Size : 6 Preparation Time :0:15
Categories : Pasta, Rice, Couscous Salads, Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked brown rice
2 cups frozen corn kernels -- thawed
1 each tomato -- coarsely chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1/4 cup fresh dill weed -- chopped
1/2 teaspoon dijon-style mustard
2 tablespoons water
2 tablespoons wine vinegar
2 tablespoons soy sauce
several dashes Tabasco sauce
(Original added 2 1/4 ounces sliced black olives, drained.)
Mix brown rice, corn, tomato, green pepper, green onions, olives and dill
weed in a large bowl. set aside.
Place the mustard in a small jar. Add 1 tablespoon water and mix until it
is smooth. Add remaining water, vinegar, soy sauce and and Tabasco. Mix
well. Pour over salad. Toss well to mix.
Cover and chill for at least 2 hours before serving for best flavor. If
you're in a rush, it may also be served soon after mixing.
