Recipe - Brown Rice And Vegetable Salad

1 md Onion, finely chopped
1 Garlic cloves, crushed
2 ounce Olive oil
8 ounce Longgrain brown rice
Three fourths pt Vegetable stock
1 teaspoon Salt
One half teaspoon Turmeric
8 ounce French beans
4 ounce Peas, fresh or frozen
4 ounce Corn, fresh or frozen
1 Red bell pepper, chopped
4 ounce Peanuts =OR= cashews

Cook the onion & garlic in the olive oil until soft & golden. Stir
in the rice until coated evenly with the oil. Add the stock, salt &
turmeric. Bring to a boil & simmer for about 40 minutes. The rice
should be tender & all the liquid absorbed.

While the rice is cooking, prepare the vegetables. Cut the beans into
small chunks. Cook in boiling salted water until tender (I'd prefer
to steam them). Drain well.

Cool the rice & vegetables & mix together with the bell pepper. Stir
in half the nuts & place in a serving bowl. Sprinkle with the
remaining nuts. Serve with an oil & vinegar dressing if liked.

Mary Norwak, "Grains, Beans & Pulses"

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip