Recipe - Oriental Brown Rice Salad

4 cup Cold cooked brown rice
One fourth cup Peanut oil
1 teaspoon Salt
One half teaspoon Pepper
1 teaspoon Sugar
1 teaspoon Roasted sesame oil
1 md Carrot; peeled and minced
One half cup Chopped snow peas
One half cup Frozen corn kernals
One fourth cup Rice vinegar
1 Celery stalk; minced
One half Red bell pepper; minced
3 Green onions; chopped
2 tablespoon Chopped fresh parsley

Place the rice in a large mixing bowl.

In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, and
sesame oil. Stir until the sugar dissolves, then pour over the rice, toss,
and set aside.

Steam the carrot, snow peas, and corn in or over a small amount of boiling
water for 1 minute. Rinse the vegetables in cold water. Drain and stir the
vegetables into the rice. Add the remaining ingredients and toss to mix
well. Refrigerate for 1 to 2 hours and serve cold.

* Source: The Compassionate Cook by Ingrid Newkirk and PETA * Typos by:
Karen Mintzias