---------- Recipe via Meal-Master (tm) v8.02
  
       Title: RICE-VEGETABLE ORIENTAL SALAD
  Categories: Salads, Grains
       Yield: 4 servings
  
     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
  
 -----