Recipe - Summer Rice Salad

2 cup Cooked brown rice
1 cup Quartered cherry tomatoes
1/3 cup Chopped red onion
1 cn (2 One fourth oz) cut or sliced up ripe
olives, drained
3 tablespoon Cider vinegar
2 tablespoon Vegetable oil
2 tablespoon Minced fresh parsley
One half teaspoon Sugar
One half teaspoon Salt
Leaf lettuce, optional

In a large bowl, combine rice, tomatoes, onion and olives. In a small bowl,
combine vinegar, oil, parsley, sugar and salt; mix well. Pour over rice
mixture and toss to coat. Cover and chill for at least 2 hours. Serve in a
lettucelined bowl if desired.

Recipe by: Laura Panfil (ToH June/July 96) Posted to EATL Digest 20 Mar 97
by Sean Coate swcoate@PEGANET.COM on Mar 20, 1997