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.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with
permission) Electronic format courtesy of: Karen
Mintzias
