Monday, September 04, 2006
Brown Rice Salad
A couple days ago I pulled off the shelf one of the first vegetarian cookbooks we bought, the Horn of the Moon Cookbook by Ginny Callan. We hadn't made this recipe before but it sounded good so I set about to make it today. It's pretty simple: cooked brown rice with a dressing of lemon juice and olive oil and seasoned with salt & pepper and fresh parsley. You could really put in any vegetables you want but I mostly went with the recipe this time which calls for scallions, red bell pepper, celery, peas and tomatoes. Then I added some steamed green beans that didn't get used last night. It was very refreshing (and tasty). With the salad we just had some whole wheat toast with the "brie" that I made yesterday.