"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Brown Rice Confetti Salad Recipe

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This recipe for Brown Rice Confetti Salad, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Taronae English Mt. Vernon,Texas
Added: Thursday, June 8, 2006


2 1/4 cups water
1 cup brown rice, uncooked
1 tsp salt
1 cup yellow squash cut in thin strips
1 cup small broccoli flowerets
1 cup sliced radishes
1/2 cup chopped green onions
1 tsp grated lemon rind
1/3 cup lemon juice
1/4 cup chopped fresh dill
3 tbsp chopped fresh parsley
2 tbsp olive oil
1/2 tsp freshly ground pepper
garnishes: fresh dill sprigs, sliced yellow squash

Combine first 3 ingredients in a sauce pan; cook rice according to pkg. directions . Remove from heat and cool. Combine rice, squash strips, and next 3 ingredients. Set aside. Combine lemon and next 4 ingredients in a jar; cover tightly and shake vigorously. Pour over rice mixture; toss gently. Cover and chill 1-2 hours; garnish if desired. Serves: 6 Prep: 30 min.

Personal Notes:
Personal Notes:
Per Serving: Calories 174 (29%from fat) 5.8 g saturated; cholesterol 0mg.; Carbs.28.1g; sodium 259mg.; protein 3.5 g Source: S.L.




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