Recipe - Green Rice Salad

8 ounce Long grain rice
2 ounce Fenugreek sprouts
1 bn Watercress
2 tablespoon Fresh parsley, chopped
2 tablespoon Fresh chives, chopped
4 tablespoon Olive oil
2 tablespoon Wine vinegar
Salt & pepper

Cook the rice in boiling salted water for 12 minutes, or until just
tender. Rinse well with cold water. Drain & leave until it is cold.

Put the rice into a serving bowl & stir in the fenugreek sprouts.
Add the watercress leaves, parsley & chives. Mix the oil & vinegar,
salt & pepper & pour over the salad. Toss well.

VARIATION: Substitute Chinese bean or adzuki bean sprouts for the
fenugreek sprouts.

Mary Norwak, "Salads"

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