Recipe - Rice-Vegetable Oriental Salad

One half cup Cauliflower, chopped
One half cup Broccoli, chopped
One half cup Carrots, chopped or cut or sliced up
One half cup Snow peas, chopped or cut or sliced up
One half cup Onions, chopped or cut or sliced up
2 tablespoon Soy sauce
2 One half cup Cooked Quick Brown Rice
1 teaspoon Cider vinegar
1 ds Ginger and lemon juice

Cut the vegetables into 1/2inch 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 One half cup of the following: Sliced water chestnuts,
chopped mushrooms, bean sprouts, pineapple chunks.

Source: Arrowhead Mills "Quick Brown Rice" trifold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic format courtesy of: Karen Mintzias

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