"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brown Rice Salad Recipe

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This recipe for Brown Rice Salad, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frances Behlman
Added: Thursday, October 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c long grain brown rice
4 c water
kosher or sea salt to taste
1 c finely chopped fresh spinach
1 small green pepper finely chopped
1 small red pepper finely chopped
1/4 to 1/2 c sweetened dried cranberries
3/4 c olive oil*
1/4 c balsamic vinegar*

Directions:
Directions:
Cook rice according to package directions (about 50 minutes)
Toss rice with remaining ingredients and refrigerate.


*you can use a bottled vinaigrette salad dressing if you prefer.

 

 

 

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