Recipes

Mediterranean Rice Salad
(Serves 6 to 8)

3 cups cooked brown rice
1 green pepper, chopped
1 cup green beans, broken into small pieces, blanched or raw
3 Roma tomatoes, cut into chunks
1 cucumber, peeled and cut into chunks
1/2 cup fresh basil leaves, sliced
1 tablespoon mustard
1/2 cup seasoned rice vinegar
juice of 1 lemon
1 tablespoon olive oil
1/2 teaspoon dried parsley flakes
salt and cracked black pepper, to taste

In medium bowl, mix together rice, pepper, green beans, cucumber, tomato, and basil. Stir together mustard, rice vinegar, lemon juice, olive oil, and parsley. Pour over salad and toss to mix. Season with pepper and salt. Toss and serve.

Recipe from PCRM Vegetarian Cooking Classes for Cancer Survivors.

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